Fennel and tomato are fresh spring veggies that complement chicken very well 😍
Together with fresh herbs, spices and plenty of butter you’ve got yourself a quick lunch 😌
This is also very easy to meal prep, since the veggies and meat are prepared severely!
To make the fennel hash you need (1-2 servings):
1 small fennel bulb
Handful of cherry tomatoes 🍅
Fresh parsley 🌿
1-2 stalks of green onion 🧅
Lemon Extra Virgin Olive Oil 🍋
Salt, pepper and garlic and herb seasoning 🧄
For the chicken mince (2-3 portions):
1 pound Ground Chicken, we love Force of Nature! Check out my poultry guide here!
Duck fat for cooking or another ancestral fat
Finely chopped onion 🧅
Salt, pepper, curry powder, umami seasoning (MSG Free)🧂
How to:
The veggies and chicken are made separately but can be made at the same time! Heat up garlic butter in one pan and duck fat in another.
While that is heating up, finely chop the onion for the meat, and cut the fennel, tomatoes and green onion into a bit larger pieces. Also finely chop the parsley.
Add the onions to the duck fat and the other veggies to the garlic butter!
When the onions are translucent, add in the ground meat and scramble it. Sauté the veggies and the meat, until both are cooked. The meat should brown a bit and the veggies should become tender. Season the veggies with the chopped parsley, the garlic and herb seasoning and the salt and pepper and let it simmer a bit longer.
Season the chicken with salt, pepper, curry powder and umami seasoning.
Serve chicken and veggies together! Optimally, roll up in a tortilla swap, drizzle with tahini, or serve with sliced avocado and a dollop of Chosen Foods Garlic Avocado Oil Mayonnaise 🤩🤩
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