Chargrilled chicken and fennel with chunky olive dressing
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How to make Chargrilled chicken and fennel with chunky olive dressing
Yield = 4Prep 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.
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