Organic Chicken Breast with Fennel & Rocket Salad 

• 4 chicken breasts, skin on
• Juice of 1 lemon
• 1 tablesp. olive oil
• Salt and black pepper

• 2 fennel bulbs, sliced thinly as possible
• 2 tablesp. olive oil
• Juice of 1 lemon
• 1 tablesp. good quality mustard
• Handful rocket leaves per person

An hour or two ahead if possible place the chicken breasts in a shallow dish.  Pour over the lemon juice, olive oil and seasoning.

Prepare the salad – put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning.  Mix the fennel and dressing together – set aside.

Seal the chicken breasts on a hot pan until well browned.  Then finish cooking in the oven for 10-15 minutes.