Ingredients
The following ingredients have 4 Servings
- 1 fennel bulb with feathered stalks
- 1 tablespoon olive oil
- 1 large sweet potato, cut into 1/3” slices and quartered
- 1 medium red onion, sliced into 1/3” slices and quartered
- 1 large Granny Smith apple
- 1 1/2 lbs boneless, skinless chicken breast
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon chinese five spice
- 3 tablespoons oilve oil* (or swap 1/2 cup tota Litehouse Foods Organic Ginger Honey Dressing)
- 3 tablespoons apple cider vineager* (or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing)
- 3 tablespoons honey* (or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing)
- 1 tablespoon fresh grated ginger root* (or swap 1/2 cup total Litehouse Foods Organic Ginger Honey Dressing)
Instruction
- Preheat oven to 425 F degrees.
- Cut bulb off fennel stalks and slice bulb, removing core and root. Set aside 2 tablespoons of snipped feathery leaves from stalks to use as garnish.
- Drizzle oil on large rimmed baking sheet and fill with cut sweet potato, apple, onion and fennel in single layer (some overlap okay). Sprinkle with salt and pepper.
- Add chicken on top of vegetable layer, sprinkle entire pan with five spice.
- In small bowl, whisk together "dressing" of olive oil, vinegar, honey and ginger. Drizzle approximately 1 ounce of dressing over top of each chicken piece (alternatively, use 1/2 cup of the store-bought dressing - Organic Ginger with Honey Dressing from Litehouse Foods.
- Place in oven on center rack and roast for a total of 30 minutes (up to 40 minutes depending on chicken thickness), drizzling the chicken with juices collected with a baster or large spoon approximately halfway through cooking time.
- Garnish with snipped fresh fennel.
