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
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).
2)Bake for 20-30 minutes or until the fennel has turned a nice color.
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.
4)Place the roasted fennel with raw shredded snow peas and cooked chicken breast, and add lemon juice with remaining olive oil as vinaigrette.
5)Ready to serve!