Thyme Chicken Thighs with Fennel Vegetable Salad

A healthy main dish with chicken thighs marinated in fresh thyme and served with a fiber-rich fennel and cucumber salad. Ideal for meal prep and promotes a healthy microbiome.

• 15 minutes
• 4 servings
• Main course

• omnivore
• microbiome-friendly
• blood-sugar balancing
• rich in omega-3
• high in fibre
• prebiotic

Ingredients

• 600 g Chicken Thigh (skinless, boneless) (skinless and boneless)
• 10 g Thyme (fresh, chopped)
• 300 g Fennel (sliced thinly)
• 200 g Cucumber (cubed)
• 30 ml Olive oil (for frying)
• 1 piece Lemon (juice freshly squeezed)
• 5 g Salt (to taste)
• 3 g Pepper (to taste)

Instructions

1. Marinate chicken thighs in a bowl with olive oil, lemon juice, fresh thyme, salt, and pepper for at least 30 minutes.
2. Preheat the oven to 200°C.
3. Place the marinated chicken thighs on a baking tray and bake in the preheated oven for about 35-40 minutes, until golden brown and cooked through.
4. While the chicken thighs are in the oven, mix fennel and cucumber in a bowl.
5. Dress the vegetables with olive oil, lemon juice, salt, and pepper, and mix well.
6. Serve the finished chicken thighs alongside the fennel vegetable salad.

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