Another simple, one pot recipe, that makes multiple meals!

Ingredients:

• 4 – ¼ lb chicken breasts

• 1 large yellow onion, medium diced

• 1 fennel bulb, cut into ¼” wedges.  Reserve fronds for garnish.

• 2.5 Cups low sodium Chicken broth

• 1 cup brown rice

• 1 Tbsp smoked paprika

• ½ Tbsp fennel seeds

• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees.

2. In an oven safe pot with a lid (preferably a Dutch oven), add the rice, chicken, onion, fennel, smoked paprika, and chicken broth.

3. Sprinkle on fennel seeds and salt an pepper.

4. Cover and cook for ~45 minutes or until the liquid has been absorbed by the rice.

5. Serve with fennel fronds as garnish.