Mediterranean style chicken with roasted tomatoes & fennel

With summer still just about hanging on, I'm not ready to make stews and soups so I'm sticking with the fresh summer flavours. I've also just got a food processor so I'm going ye-ha whizzing up all kinds of sauces (if you don't have an electric food processor you can use a blender.) I'm using chicken as the protein as I've been using a lot of fish recently and I know some of you guys aren't really that into fish.

So using summer, my new bestie my food processor (omg I am so sad!) and chicken as a theme I came up with this for you this week. I made this for one portion, but you could probably stretch it to 2 by adding another breast of chicken and more tomatoes.

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You will need:

1 chicken breast

Marinade:
1 shallot
2 tbsp organic olive oil
1 tbsp water
small handful of basil leaves
1 cloves garlic
1/2 a lemon, juice only

Veg:
1 handful cherry tomatoes
1/2 fennel bulb sliced finely
3 black olives (optional)

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1. Put all the marinade ingredients in the blender and whizz for a minute or so.

2. Rub about 1/4 of the marinade into your chicken and leave for 1 - 24 hrs.

3. Pre heat oven to 230 C and place your veg in an oven proof dish and add 1/2 of the leftover mixture in it and place the chicken on top. Cover with foil and bake for 30 - 35 mins.

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You'll notice that I put my veg in foil before putting in an oven proof dish. The simple reason for that is I don't have a 1 portion dish so I just made one with foil so the veg cooks in the juice with none escaping.

4. Take out of the oven, cut the chicken to make sure it’s cooked and if so plate up. Add the veg in the middle of a plate, place the chicken on top and drizzle the remaining mixture round the edge.

Enjoy the last of the sunshine gang. Get out for a walk with a friend and take in the changing weather.

Lots of Love

Evie
xx