Savory fennel and tart lemon make this chicken recipe a must-have!

7 ratings

Savory flavors combine in our delicious Chicken with Roasted Fennel with Lemon and Snow Peas recipe for a flavorful combination you won’t forget! We’re featuring the fennel bulb in this recipe, a crisp addition that softens ever so gently when roasted in the oven. Its subtle sweetness pairs beautifully with lemon and fresh snow peas for a delicious taste you’re going to want to try again.

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2 Chicken breasts
1/2 Lemon, squeezed
1 Cup Fennel, fresh and cut into wedges
1 1/2 Tbsp Olive oil
2 Tsp Sea salt
2 Tsp ground pepper
1 Cup Snow peas
1 Tbsp Lemon juice


step #1

Preheat the oven to 450°F. Cut the fennel into small wedges and place in a baking sheet-pan. Pour over olive oil then add 1 tsp. salt, 1 tsp. pepper and Cut the lemon into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t eat them).

step #2

Bake for 20-30 minutes or until the fennel has turned a nice color.

step #3

While the fennel is baking, place 2 chicken breasts on a medium heat non-stick pan. Add 1 tsp. salt and 1 tsp. pepper.

step #4

Place the roasted fennel with raw shredded snow peas and cooked chicken breast, and add lemon juice with remaining olive oil as vinaigrette.

step #5

Ready to serve!



7 ratings

Did you know?

Fennel’s got quite the history! Ancient Romans valued this plant for both its scented seeds and the edible stalks. In fact, the Romans are likely responsible for introducing the veggie to Europe and parts of Asia at large. It made its way to the Americas in the 1700s, but you can find it the world over these days!

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