Lemony Arugula Salad with Roasted Chicken & Fennel

Step 1

Preheat oven to 350F. On a rimmed sheet pan, combine sliced fennel bulb, 1 Tbsp olive oil, and salt and pepper to taste. Toss to coat and into an even layer on one side of the pan.

Step 2

Pat chicken breasts dry. Drizzle with remaining 1 Tbsp olive oil. Sprinkle with salt and pepper to taste then rub to coat. Transfer to empty half of baking sheet with fennel. Bake 30-35 minutes, tossing fennel halfway through, until chicken is cooked through and fennel is golden. Remove from oven and rest chicken 5 minutes then slice.

Step 3

In a bowl, whisk together the yogurt, lemon juice and zest, fennel fronds, garlic and 2 Tbsp of olive oil until combined.

Step 4

Divide arugula between 2 shallow bowls. Top with caramelized fennel andsliced chicken. Drizzle with dressing then garnish with walnuts and parsley