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I like to serve this savory and sweet dish with rice or folded in soft corn tortillas with a dollop of salsa.
Ingredients:
- 1 pound chicken tenders
- 1 medium head of fennel, sliced 1/4-inch thick
- 2 cups 1/2-inch cubed fresh pineapple
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 large jalapeno, seeded and diced
- Salt and freshly ground pepper, to taste
- Cilantro leaves and lime wedges, for garnish
Directions:
Preheat the oven to 400 degrees F.
Toss together the chicken, fennel, pineapple, olive oil, lime juice, and jalapeno. Season with salt and pepper.
Place in a 9 x 13-inch baking pan and roast for 35 minutes, tossing halfway through.
Serve garnished with cilantro and lime.
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