Chicken with Fennel, Carrots and Orange

Adapted From: The America's Test Kitchen Healthy Family Cookbook, p. 255.

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Results
I wasn't a fan of the oranges in the meal, but I thought the rest of the flavors worked pretty well together. I'll definitely do this one again, but next time with no oranges.

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Ingredients

Prep Day	Day Of
Carrot, 1 Green Onions, 4 Onion, 1/4 Fennel Bulb, 1 Orange, 1 Extra Virgin Olive Oil, 2 Tablespoons Salt, 1/4 teaspoon Pepper, 1/8 teaspoon Marjoram, 1 teaspoon	Chicken Breasts, 2

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Preparation

Prep Day	Morning Of
Oil Mixture Vegetable Oil, 2 Tablespoons Onion, 1/4, thinly sliced Marjoram, 1 teaspoon, minced Salt, 1/4 teaspoon Pepper, 1/8 teaspoon Carrot, 1, cut into matchsticks Orange, 1, small cubes Fennel Bulb, 1, halved, cored and sliced thin Green Onions, 4, chopped small	Chicken, 2 breasts, defrosted in a bag in water in the refrigerator.

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Cooking

• Oven to 450°.
• Toss half of Oil Mixture with Oranges.
• In a separate bowl, toss half of Oil Mixture with carrots and fennel.
• Pat chicken dry.
• Salt and Pepper chicken to taste.
• In aluminum foil packets:
• Place a bed of carrots and fennel.
• Lay chicken over vegetables.
• Top with orange mixture.
• Seal foil packets.
• Cook in oven about 25 minutes (chicken should be 165° internally.)
• Open foil packets (watch out for steam!)
• Place contents on plate.
• Top with Green Onions.