Warm Bowl of Fennel-Honey Chicken with Lime Rice, Seared Zucchini and Whipped Feta

Instructions

1. 1

   1. In a medium bowl, combine the chicken with the crushed fennel seeds, honey, 2 grated garlic cloves, 2 tablespoons (30 ml) olive oil, 1 tablespoon lime juice, 1 teaspoon salt, and the black pepper. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   2. Place the red onion in a small bowl with the red wine vinegar, a pinch of salt, and 1 tablespoon (15 ml) water. Mix and set aside so it softens slightly.

3. 3

   3. Cook the rice: place the rice in a saucepan with 2 cups (480 ml) water and 1/2 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, then fluff with a fork. Mix with the lime zest, 1 tablespoon lime juice, and 1 tablespoon (15 ml) olive oil.

4. 4

   4. While the rice cooks, make the whipped feta. In a small blender or food processor, blend the feta cheese, Greek yogurt, 1 garlic clove, 1 tablespoon lime juice, and 1 tablespoon (15 ml) olive oil until smooth. If it is too thick, add 1 tablespoon (15 ml) cold water. Set aside.

5. 5

   5. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon (15 ml) olive oil, then add the zucchini, sweet paprika, and a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until golden and tender. Remove and set aside.

6. 6

   6. In the same skillet, add the remaining 1 tablespoon (15 ml) olive oil. Cook the marinated chicken over medium-high heat for 6 to 8 minutes, stirring once or twice, until nicely browned and it reaches a safe internal temperature of 165°F (74°C). If preferred, you can also bake it on a sheet pan at 425°F (220°C) for 12 to 15 minutes, until it reaches 165°F (74°C).

7. 7

   7. Taste the rice, zucchini, and whipped feta, and adjust with salt or a few extra drops of lime juice if desired. Lightly drain the quick-pickled red onion.

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   8. To serve, divide the rice among 4 bowls. Top with the seared zucchini and the fennel-honey chicken. Finish with spoonfuls of whipped feta, the quick-pickled red onion, and chopped fresh parsley over the top.