This Grilled Fennel Salad Bowl is an excellent super delicious, and super healthy main dish. The fennel is lightly roasted, and the chicken is juicy. Served with nutty farro, steamed broccoli on a bed of mixed greens. Topped with blue cheese crumbles and lots of pomegranates. The flavor is amplified with a sweet and tangy honey mustard, fennel vinaigrette. Expect raves!
WHAT IS FENNEL, AND WHAT DOES IT TASTE LIKE?
According to Wikipedia, Fennel is a flowering plant species in the carrot family, although it's not a root vegetable. It is indigenous to the shores of the Mediterranean. This vegetable has a thick bulb, stalks, and feathery leaves that resemble dill. The flavor of fresh uncooked fennel is mild licoricey. When the bulb is grilled it becomes more delicate and nutty in flavor. The leaves can be chopped and used as a garnish or in a vinaigrette.
There is nothing better than a healthy, crunchy salad bow that has all the elements of a main meal. It is quick and easy to make and is full of delicious flavor. I love the nuttiness that the farro adds to this bowl, and the pomegranate makes it extra special.
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Recipe
Grilled Fennel Salad Bowl
Ingredients
- 1 large, or 2 small chicken breast (Seasoning in the instructions)
- 1 cup chicken broth
- 1 cup broccoli, steamed
- ยฝ cup farro
- 1 fennel bulb
- 3 cups mixed salad greens
- 1 cup pomegranate
- ยผ cup blue cheese, feta, or goat cheese crumbles
Vinaigrette
- 1 small shallot, or 1 small garlic glove
- 1 teaspoon mustard (yellow, or dijon)
- 1 tablespoon honey
- 2 tablespoon lemon juice
- 2 tablespoon white balsamic vinegar
- ยผ cup olive oil
- 1 tablespoon fresh chopped fennel freens
- salt & pepper to taste
Instructions
- 1. In a small saucepan cook the farro with water, a dash of salt, and 1 tablespoon of butter. About 20 minutes. Drain and allow to cool.2. Quick blanch or steam the broccoli florets until tender, but still crunchy.3. Season the chicken breast with salt and pepper, ยฝ teaspoon of paprika,ยฝ teaspoon of garlic powder, and ยฝ teaspoon of dried oregano (each breast).4. Cut the greens of the fennel bulb. Then cut the bulb (white part) into quarters. Heat a small skillet on medium heat. Drizzle olive oil. Add the fennel and roast on all sides until caramelized. About 6 minutes. Then top with a lid, and let cook on low heat for another 3 to 4 minutes. 5. In the meantime make the vinaigrette. Finely chop the shallot or garlic. Add to a small mason jar. Add a sprinkle of salt and pepper, mustard, honey, lemon juice, and vinegar. Chop a little of the fennel greens, and add it to the jar. Then add the olive. Close the jar and give it a good shake until all combined.6. Remove the grilled fennel from the skillet and set it aside. Drizzle a little olive oil into the same skillet. Set the stove to medium/high heat, and grill the chicken breast for about 3 minutes on each side. (If the chicken breast is thin, it will be only 1 minute on each side) Then add 1 cup of chicken broth to the chicken. Cover with a lid and continue to cook on medium/low heat for another 2 to 3 minutes. Depending on the thickness of your chicken breast. This cooking method will make it super juicy. Just don't overcook. Assemble the Salad Bowl(s)Add salad greens to the bottom of the bowl(s). Then top with broccoli, farro, and grilled fennel. Slice the chicken breast and arrange it on top of the leaves. Crumble your favorite cheese. Top with fresh pomegranate, and drizzle the vinaigrette over. Enjoy!
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