Sheet Pan Chicken and Fennel with Rice
Ingredients
- 1 fennel bulb with stalk
- 2 lb boneless, skinless chicken breasts, cut into 2-inch cubes
- 1 red bell pepper, sliced
- 2 Tbsp olive oil
- 1 tsp salt
- ¼ tsp crushed red pepper
- 2 (8.8-oz) pouches microwavable brown rice
- 2 Tbsp butter, melted
- 1 Tbsp sherry vinegar
Instructions
- Preheat oven to 450°F. Slice fennel bulb; chop and reserve 2 Tbsp feathery fronds for garnish.
- Combine chicken, fennel bulb, bell pepper, oil, salt, and red pepper. Divide between 2 greased large rimmed baking sheets; spread in an even layer.
- Bake 20 to 22 minutes or until vegetables are roasted and chicken is done.
- Meanwhile, cook rice according to package directions. Stir rice, butter, and vinegar into chicken and vegetables. Sprinkle with fennel fronds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
417
|
417
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 38 | 38 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 516 | 516 |
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