Tender, juicy Rossdown Meal Starters Rosemary & Herb Chicken Breast pairs perfectly with the sweet, tart, citrusy taste of orange and grapefruit, charred lemon and crisp fennel. It's a fresh, flavour-packed dish made with simple ingredients. Even better? It takes only about 30 minutes to make. An easy, elegant meal ideal for busy weeknights or effortless entertaining.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings
2
Prep Time
15 Minutes
Cooking Time
20 Minutes
Ingredients
- Olive oil
- 1 x 350 g package Rossdown Rosemary & Herb Chicken Breast
- 2 lemons, cut in half crosswise
- 1 bulb fennel (fronds and core removed), thinly sliced on a mandolin or by hand
- 1 orange, peeled and cut into segments
- 1 grapefruit, peeled and cut into segments
- 1 shallot, thinly sliced
- 2 cups baby spinach leaves
- 3 tbsp extra virgin olive oil
- 1 tsp maple syrup or honey
- Pinch each salt and freshly cracked black pepper
Directions
- Preheat the oven to 400 degrees F (200 degrees C) or an air fryer to 380 degrees F (195 degrees C).
- OVEN (Chicken & Lemon)Preheat an oven-proof skillet over medium-high and add just enough olive oil to coat the bottom. Brown the chicken breast on one side, about 3 minutes, then flip and add lemons to the pan. Transfer to the oven and cook for 15 to 20 minutes, until lemons are lightly charred and chicken is cooked to a temperature of 165 degrees F (74 degrees C) when checked with an instant read thermometer inserted into thickest point. Let lemons cool then squeeze and strain the juice.
- AIR FRYER (Chicken & Lemon)Brush the cut side of the lemons lightly with olive oil and place cut-side down in the air fryer basket along with the chicken breasts. Cook for 12 to 15 minutes, until lemons are lightly charred and chicken is cooked to a temperature of 165 degrees F (74 degrees C) when checked with an instant read thermometer inserted into its thickest point. Let lemons cool slightly then squeeze and strain the juice.
- PREPARING DISHPut lemon juice in small mixing bowl. Pour in olive oil, maple syrup or honey and any accumulated juices from the baked or air-fried chicken and stir well.
- In separate, larger mixing bowl, combine shaved fennel, citrus segments, shallots, salt and pepper. Pour in lemon-olive oil mixture and and mix well. Add spinach and toss gently to coat.
- Slice chicken and serve with fennel and citrus salad. For easy weekday meal prep, everything can be prepared ahead and kept refrigerated, adding the spinach and olive oil just prior to serving.
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