Oven-Baked Chicken with Pumpkin Seed Crust over Roasted Fennel and Lemon Swiss Chard Bean Sauté

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a small bowl, mix the chopped pumpkin seeds, sweet paprika, ground cumin, 1/2 teaspoon salt, black pepper, and half of the fresh parsley.

3. 3

   Pat the chicken breasts dry with paper towels. Brush the tops with Dijon mustard and press the seed mixture onto them to create an even crust.

4. 4

   Place the fennel on the tray, add 1 1/2 tablespoons olive oil and a pinch of salt, and toss well. Set the chicken breasts on the same tray, leaving space between them.

5. 5

   Bake for 22 to 26 minutes at 220 °C / 425 °F, or until the chicken is cooked through and the fennel is tender and golden. If you like, turn the fennel halfway through cooking so it browns evenly.

6. 6

   While the chicken bakes, heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the chopped garlic and cook for 30 seconds without letting it burn.

7. 7

   Add the chopped Swiss chard and sauté for 3 to 4 minutes until the stems begin to soften and the leaves wilt.

8. 8

   Stir in the cooked white beans, lemon zest, and 3 tablespoons lemon juice. Cook for 2 to 3 minutes more, stirring gently. Adjust with the remaining salt.

9. 9

   Serve each chicken breast over a bed of roasted fennel with the Swiss chard and bean sauté on the side. Finish with the remaining fresh parsley on top.