Fennel and Lemon Chicken with Herby Quinoa and Sauteed Zucchini
In the dog days of summer we want something delicious but easy. It also needs to be nourishing and use some of the vegetables that abound during this time of year.
I’ve given you a full meal below, full of protein, healthy fats, and plenty of satisfaction.
The chicken (and the zucchini) would do excellent on the grill if you don’t want to run the oven. The quinoa will take any herbs you have lying around.
Feel free to mix and match things as you see fit. My recipes are always meant as a framework for you to play in. I always want folks to feel free to experiment. Not sure if something will work?? Just drop me a line and ask! I’m happy to help you brainstorm it.
I do hope you’ll enjoy!
Why This Recipe is Good For Us:
Fennel Seeds:
Pitta and Vata Balancing: Fennel seeds are known to pacify Pitta (fire and water elements) and Vata (air and ether elements) doshas while slightly increasing Kapha (water and earth elements).
Digestive Aid: They help improve digestion, reduce bloating, and alleviate gas. Fennel seeds are cooling and can soothe an upset stomach.
Detoxifying: Fennel seeds have diuretic properties that help in detoxifying the body by promoting the elimination of toxins through urine.
Lemon:
Detoxification: Lemon is known for its detoxifying properties. It helps in cleansing the liver and stimulating digestive enzymes.
Purifies the Blood: It aids in cleansing the blood, promoting overall health and vitality. Especially good during the summer
Digestive Health: Lemon juice stimulates the digestive system and can aid in the absorption of nutrients. It also helps in balancing stomach acids and preventing indigestion.
Turmeric Powder:
Anti-inflammatory: Turmeric is renowned for its powerful anti-inflammatory properties, which can help in reducing inflammation and pain in the body.
Digestive Health: It aids in digestion by stimulating bile production, which is essential for the digestion of fats.
Detoxification: Turmeric helps in detoxifying the liver and purifying the blood, promoting overall health and well-being.
Balancing Doshas: Turmeric is considered tridoshic, meaning it can help in balancing all three doshas (Vata, Pitta, and Kapha) when used in moderation.
Fennel and Lemon Chicken
Serves 4
8 bone-in, skin on, chicken thighs
1 tbsp fennel seeds (smashed in a mortar and pestle)
2 lemons (juice and zest)
2 tbsps olive oil
1 tsp turmeric powder
1 tsp ground coriander
1 tsp pepper
1 tsp salt and to taste
Fresh cilantro for garnish
Preheat your oven to 375°F. Prepare a sheet pan with foil or parchment paper.
In a small bowl, combine the fennel seeds, lemon juice, lemon zest, olive oil, turmeric powder, ground coriander, salt, and pepper. Taste the marinade for seasoning, adding more salt if necessary. Place the chicken thighs on the sheet pan and pour the lemon and fennel mixture over them, making sure each breast is well-coated. Let the chicken marinate for at least 30 minutes.
Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. This would also be excellent on the grill.
Garnish with fresh cilantro before serving.
Herby Quinoa
Serves 4 as a side dish
1 cup quinoa
1 ½ cups water or broth
1 tbsp olive oil
1/2 tsp salt
¼ Cup total chopped fresh herbs. I like cilantro, dill, and basil.
Bring water or broth and quinoa to a boil in a medium saucepan. Reduce to a simmer and cook for 15-20 minutes or until the quinoa has started to un-spiral. Remove from the heat and stir in the herbs, olive oil, and salt.
Sautéed Zucchini
Serves 4 as a side dish
2 medium zucchinis, sliced into rounds
1 tbsp olive oil
1 garlic clove, minced (optional)
Salt and pepper to taste
Fresh basil leaves for garnish (chiffonade)
Heat olive oil in a large skillet over medium heat. If using, add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini slices and cook for 4-5 minutes, stirring occasionally, until tender but still crisp. Season with salt and pepper to taste. Garnish with fresh basil leaves before serving.
