This Lemony Arugula Salad is hearty, full of flavor, and packed with protein! The roasted fennel brings a brightness that pairs perfectly with the zesty Greek yogurt dressing. Whether you’re easing into warmer weather or just in need of a fresh meal reset, this dish is for you!
Ingredients2 servings
- 8 oz chicken breast
- 2 bulbs fennel, trimmed and sliced (fronds saved for dressing)
- 2 cups arugula, packed
- 1/4 cup plain greek yogurt
- 4 Tbsp olive oil, divided
- 1 lemon, juiced and zested
- 2 Tbsp walnuts
- 2 Tbsp parsley, chopped
- 2 Tbsp fennel fronds, chopped
- 2 cloves garlic, minced
Directions
1
Preheat oven to 350°F. Toss fennel with 1 Tbsp olive oil, salt, and pepper, then spread out evenly on one half of a rimmed baking sheet.
2
Pat chicken breasts dry and drizzle with 1 Tbsp olive oil. Sprinkle with salt and pepper, then rub to coat evenly. Transfer to the other half of baking sheet next to the fennel. Bake 25-35 minutes, tossing fennel halfway through, until chicken is cooked through and fennel is golden. Remove from oven and the chicken rest 5 minutes, then slice.
3
In a bowl, whisk together the yogurt, lemon juice and zest, fennel fronds, garlic and 2 Tbsp of olive oil until combined.
4
Divide arugula between 2 shallow bowls. Top with caramelized fennel and sliced chicken. Drizzle with dressing then garnish with walnuts and parsley
Notes:
- Could also use rotisserie chicken
- Would also be delicious with roasted chickpeas instead of chicken
Happy cooking 🥰 ☀️
