This is a yummy and relatively simple dinner that you can just leave in the oven to cook itself!
I sliced two medium fennel bulbs and around 6 shallots (into rings), then drizzled with balsamic vinegar, a little olive oil and herbs/spices to taste (I used salt, black pepper and mixed herbs), along with some minced garlic. I roasted the chicken breasts (on the bone) over the fennel/onion mix for around 40 minutes at 180 degrees (this may vary depending on the thickness of the meat).
Once cooked and rested, we had the chicken on top of a mix of red and white quinoa and salad, garnished with pomegranate arils.
