Best 4 Chicken Breasts With Fennel Carrots And Couscous Recipes

**Tantalizing Chicken Breasts with Fennel, Carrots, and Couscous: A Culinary Symphony of Flavors and Textures**

Embark on a delightful culinary journey with our exquisite chicken breasts, meticulously prepared with a vibrant medley of fennel, carrots, and couscous. This delectable dish tantalizes the taste buds with a symphony of flavors and textures, making it an irresistible feast for both the senses and the soul. The tender chicken breasts, infused with aromatic herbs and spices, harmonize perfectly with the sweet and earthy notes of fennel and carrots, while the fluffy couscous provides a delightful textural contrast. Whether you're a seasoned chef or a novice in the kitchen, this recipe promises an unforgettable dining experience that will leave you craving for more. Discover the culinary secrets behind this masterpiece and indulge in a tantalizing treat that will transport you to a realm of pure gastronomic bliss.

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Let's cook with our recipes!

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL

Sheet-Pan Chicken With Sweet Potatoes and Fennel image

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Provided by Yewande Komolafe

Categories dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
1/2 cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
1/4 cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 1/2 teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
1/4 cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)

Steps:

Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN BREASTS WITH FENNEL, CARROTS, AND COUSCOUS

Chicken Breasts with Fennel, Carrots, and Couscous image

Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 12

Ingredients

4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
1 1/2 teaspoons paprika
Coarse salt and ground pepper
2 tablespoons canola oil
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin
2/3 cup dried apricots, chopped
1/2 cup oil-cured pitted black olives, halved
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
2 cups cooked couscous

Steps:

Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
To skillet, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.

CHICKEN FENNEL BAKE

Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with foil.
Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY

Sauteed Chicken Breasts With Fennel and Rosemary image

The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.

Provided by justcallmetoni

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons olive oil, separated
1 large fennel bulb, cut into 1/2-inch slices (about 1 1/4 pounds, use 2 smaller heads if need be)
2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, crumbled
1/4 teaspoon salt
2/3 cup fat free chicken broth
4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
2 tablespoons chopped flat leaf parsley

Steps:

In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.

Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2

Tips:

Mise en place: Before you start cooking, make sure you have all of the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your dish. Use fresh, seasonal vegetables and free-range, organic chicken breasts if possible.
Don't overcrowd the pan: When searing the chicken breasts, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Use a flavorful marinade: Marinating the chicken breasts before cooking will help to infuse them with flavor. You can use a variety of marinades, such as a simple olive oil and herb marinade or a more complex marinade made with yogurt, spices, and herbs.
Cook the chicken breasts to the correct internal temperature: The USDA recommends cooking chicken breasts to an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check the internal temperature of the chicken.
Let the chicken breasts rest before slicing: After cooking the chicken breasts, let them rest for a few minutes before slicing. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This recipe for chicken breasts with fennel, carrots, and couscous is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the vegetables are roasted to perfection. The couscous is a great addition to the dish, and it adds a bit of texture and flavor. If you are looking for a new and exciting way to cook chicken breasts, this recipe is definitely worth a try.