Tuscan Grilled Chicken Is Perfect for Father's Day

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. This is perfect for a Father's Day cookout!

If you love the sweet taste of fennel you will love this recipe. Fennel scented three times over, this grilled chicken recipe is alluring and reminiscent of a typical Tuscan dinner. Not only is this a quick, easy and healthy recipe but also it is perfect for the grill on a warm summer night.

Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

• 3-4 boneless, skinless chicken breasts
• 4 small fennel bulbs, trimmed of stalks, bulbs sliced in half, reserve 1 teaspoon of fronds
• 1 red onion, peeled and sliced in half

for the marinade

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fennel seeds
• 1/2 teaspoon crushed red pepper
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

for the vinaigrette

• 1/2 cup extra virgin olive oil
• zest of 1 lemon
• juice of 1 lemon
• 1 small garlic clove, minced
• 1 teaspoon fennel pollen
• 1 teaspoon fennel fronds, minced
• salt
• freshly ground pepper

Directions

1. Preheat the grill to medium-low heat.
2. In a bowl, combine all the ingredients for the marinade. Add chicken and season with salt and pepper. Turn to coat and let sit until you are ready.
3. Grill chicken, fennel and onion over low heat until the chicken is opaque and the vegetables are soft, approximately 20 minutes. Watch both the chicken and vegetables to make sure to turn them over when they both have achieved brown grill marks.
4. While the chicken and vegetables are on the grill, whisk all the ingredients for the vinaigrette in a small bowl. Set aside until you are ready to serve dinner.
5. Remove the chicken and vegetables from the grill and spoon the vinaigrette over top. Serve immediately.