Lunch: Broiled Chicken with Thyme, Fennel and Peppers

Melted butter laced with thyme, fennel seeds and lemon peel is drizzled over the chicken for terrific flavor. The fennel bulbs and bell peppers, both of which are also broiled, add a lot of color and taste. Pour a Sauvignon Blanc to accompany this dish.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Broiled Chicken with Thyme, Fennel and Peppers

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

3 small fennel bulbs (about 2 3/4 pounds), trimmed, quartered lengthwise
3 red bell peppers, cut into 1-inch-wide strips
2 tablespoons olive oil (preferably extra-virgin)
3 teaspoons chopped fresh thyme
6 boneless chicken breasts
2 tablespoons (1/4 stick) butter
2 teaspoons finely grated lemon peel
1 teaspoon fennel seeds, crushed
Fresh thyme sprigs (optional)

Instructions

Cook fennel bulbs in large saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain; cool.
Toss fennel, bell peppers, olive oil and 1 teaspoon chopped thyme in large bowl to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat broiler. Using mallet or rolling pin, pound each chicken breast between sheets of plastic to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Place chicken, skin side down, on broiler pan.
Watching closely, broil chicken 4 to inches from heat source until golden brown and almost cooked through, about 5 minutes. Remove broiler pan from oven. Pour off any pan drippings. Using tongs, turn chicken over and broil until skin is golden brown and chicken is cooked through, about 4 minutes longer. Transfer chicken to platter. Tent with foil to keep warm. Pour off any additional pan drippings.
Working in 2 batches, arrange peppers and fennel in single layer on broiler pan. Broil until vegetables begin to brown and peppers and tender, about 2 minutes per side. Transfer vegetables to platter with chicken.
Meanwhile, melt butter in heavy small saucepan over medium-low heat. Mix in remaining 2 teaspoons chopped thyme, lemon peel and fennel seeds. Season to taste with salt and pepper.
Drizzle butter mixture over chicken. Garnish chicken with thyme sprigs, if desired, and serve.

Add a review for Broiled Chicken with Thyme, Fennel and Peppers