1. In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. Put the chicken in a siplock bag and pour in the marinade. Place chicken in the refrigerator until ready to grill. 2. For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. Reduce heat and cppk 5 minutes, remove from heat and keep warm. 3. For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste. 4. Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees. 5. Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. Cut vegetables into slices, add the olives and toss with reserved vinaigrette. 6. To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. Garnish with fennel fonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
