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| Prep | 20 min | |
| Cook | 35 min |
Method
Preheat the oven to 200°C (180°C fan-forced).
Combine the zucchini, fennel, tomatoes, fennel seeds, paprika and stock in a large heavy-based baking dish. Season with freshly ground black pepper and lightly spray with olive oil.
Place the chicken pieces on top of the vegetables and lightly spray with olive oil. Combine the pistachios, thyme and rosemary (reserving a tablespoon for garnish) in a small bowl, then sprinkle over the chicken.
Bake for 30–35 minutes or until the chicken is cooked through. Remove the baking dish from the oven and immediately pour over the vinegar. Serve with the fennel fronds and remaining rosemary scattered on top.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 296 |
| Protein | 38.9 g |
| Total fat | 7.2 g |
| - Saturated fat | 1.3 g |
| Total carbohydrates | 14.8 g |
| - Total sugars | 11.5 g |
| Fibre | 7.2 g |
| Sodium | 207 mg |
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