Lemon Pepper Cured Chicken with Fennel Salad

Get this all-star, easy-to-follow Lemon Pepper Cured Chicken with Fennel Salad recipe from Rachael Ray

Directions For the chicken: Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides....

  • Yield: 4 servings
  • Cooking time: 0 Hour 15 Min
  • Rating: 4/5
  • Publisher: Foodnetwork.com


  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon lemon zest
  • 1 tablespoon light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon fennel seeds, optional
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon coarse black pepper
  • 4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
  • Olive oil
  • 1 lemon, juiced
  • 1 teaspoon honey
  • Salt and pepper
  • 3 to 4 tablespoons EVOO
  • 1/2 cup celery leaves/tops
  • 1/2 cup parsley leaves
  • 1 bundle arugula, coarsely chopped
  • 1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds
  • Parmigiano-Reggiano, for shaving

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