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Prep: 15 minutes
Make: 25 minutes
Serves 4-6
Lemonade fruit… but make it dinner.
@wellnesswith_verity turned our sweet, juicy seasonal lemonades into this easy one-pan lemonade fennel chicken pasta - and it might just be our new favourite way to use them.
Easy, comforting and all made in one pan with delicious NZ ingredients. Who doesn't love a quick and tasty dinner?
4-6 chicken thighs
3 large garlic cloves, sliced
2 tbsp olive or avocado oil
2 tbsp butter
1 large fennel bulb, finely sliced (save the fronds!)
1 red onion, finely sliced
2 Lemonade fruit, peeled & diced
1 extra Lemonade fruit, for squeezing
3 heaped tsp chicken broth
1 cup water
1 tsp dried oregano
Sea salt & black pepper
Pasta, cooked until al dente
Sauté the onion, garlic and oregano in the oil until almost soft. Add the fennel and cook for another 3 minutes.
Add the chicken, season well, then add the butter and chicken broth. Cook until the chicken is beautifully golden on both sides.
Add the water, stir and simmer for around 15 minutes - 10 minutes with the lid on, then 5 minutes off - until the chicken is cooked through, the fennel is tender and a glossy sauce has formed.
Remove and slice the chicken if you like, then return it to the pan. Add the drained pasta and toss everything through the sauce, adding a splash of water if needed.
Finish with a generous squeeze of fresh Lemonade fruit and a scattering of fennel fronds.
Verity, a NZ-based naturopathic health coach who’s all about making healthy food feel delicious and doable. She created this gorgeous Lemonade Fennel Chicken Pasta using our seasonal Lemonade fruit - a fresh, easy dinner that’s definitely one to save.
Want to see more of Verity's recipes? Check out her Instagram: @wellnesswith_verity.
Time to get cooking!
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