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Nutrition Facts
Serving Size 259 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 620 mg 26%
Total Carbohydrate 11 g 4%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 31 g
Vitamin A 10% Iron 10%
Vitamin C 90% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Orange Fennel Chicken with Za'atar
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

3 small oranges or mandarins, divided use
1 small fennel bulb, thinly sliced
1 cup(s) red onion, thinly sliced
3 Tbsp Sonoma Gourmet Orange & Rosemary Extra Virgin Olive Oil, divided use
2 Lb boneless, skinless chicken thighs
1 Tbsp Adams Reserve Za'atar Seasoning
1 Tsp sea salt
1/4 cup(s) flat leaf parsley, finely chopped
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Preheat grill to medium high heat. Peel 2 oranges, but leave whole. Slice into thin rounds. Cut last orange in half and reserve for juice at the end. Slice fennel bulb and onion thinly. Drizzle orange slices, fennel and onion with 2 tablespoons oil.
Drizzle chicken with remaining oil and season generously with za'atar, salt and pepper.
Place oranges, fennel and onions on grill. Grill each side until lightly charred and soft. Remove to plate and reserve.
Place chicken on grill. Cook thoroughly on both sides, or until internal temperature reaches 165°F. Remove from grill. Squeeze reserved orange over cooked chicken and allow to rest for 5 minutes.
Top with grilled orange slices, fennel and onion. Garnish with parsley. Serve with cranberry basmati rice if desired.


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