Low Iodine Herb-Baked Chicken Breast

Total time45 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small fennel bulb, thinly sliced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh thyme leaves
1 tsp ground ginger
½ tsp salt
¼ cup low-sodium chicken broth

Instructions

1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of the olive oil.
2
Scatter the sliced fennel evenly across the bottom of the prepared baking dish and pour the chicken broth over it.

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