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How to make Chargrilled chicken and fennel with chunky olive dressing

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 600g Coles RSPCA Approved Chicken Breast fillets
  • Olive oil spray
  • 3 teaspoons Coles Brand Fennel Seeds
  • 3 large fennel bulbs, thickly sliced through the base (see Note)
  • 1/2 cup pitted kalamata olives, chopped
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, finely chopped
  • 2 Coles Bakery Ancient Grains Paninis, split, chargrilled

Method

  • Step 1 Preheat a barbecue grill and flat plate on high. Lightly spray chicken with oil. Sprinkle with fennel seeds and season.
  • Step 2 Reduce heat to low. Cook chicken and fennel on grill and flat plate (see Note) for 12-15 mins, turning once, until lightly charred and cooked. Slice chicken.
  • Step 3 Meanwhile, combine the olives, parsley, oil, lemon juice and garlic in a small bowl and season with pepper.
  • Step 4 Arrange fennel and chicken on a platter. Drizzle over dressing. Serve with bread.