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Chicken with Potatoes and Fennel


2 lbs boneless, skinless chicken

1 lb. fingerling potatoes, halved

1 fennel bulb, cut into 1" slices

1 onion, cut into 1/2" slices

2 tbsp grapeseed oil

2 tsp garlic powder

2 tsp Celtic sea salt

1 tsp pepper

1 tsp lemon juice


Preheat oven to 450 degrees

Toss all ingredients together in a large bowl until well coated.

Spread mixture on a baking sheet, making sure chicken is touching the sheet and vegetables are evenly distributed.

Bake 45 minutes to 1 hour, until cooked through.

Let cool 3-5 minutes before serving.

Recipe from The Wellness Way.


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