Chicken with Baby Fennel, Bean & Fetta Salad

Prepare Ingredients:

Trim the fennel stalks (saving some of the tender fronds) and cut the bulb in half, removing the tough core, then thinly slice. Peel and thinly slice ¹⁄₂ of the red onion. Zest lemon and cut in half. Rinse and drain cannellini beans. Trim ends of green beans.

Marinate Fennel:

Place sliced fennel into a large bowl. Drizzle with 2 Tbsp olive oil and lemon zest and juice (to taste) and toss to combine. Set aside to marinate while preparing the rest of the meal.

Toast Pinenuts & Pepitas:

Place pine nuts and pepitas in a pan over low-medium heat. Toast until fragrant and golden brown, stirring continuously, 1-2 minutes. Remove from pan.

Cook Chicken:

Season chicken with salt and pepper and a little olive oil. Heat the same pan over medium heat. Add chicken breast, skin side down and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Blanch Beans:

Meanwhile, boil a kettle of water. Place the green beans in a heatproof bowl and cover with boiling water. Let beans sit for 2 minutes, then drain and refresh under cold water.

You Plate It:

Add green beans, fetta (crumbling as you add), cannellini beans and red onion to the bowl of fennel. Add in some pepitas and pine nuts and toss well to combine. Slice chicken as desired. Divide salad between plates and top with chicken. Garnish with any of the remaining pepitas and pine nuts. Enjoy!