Breakfast food as dinner has always been an acceptable thing in my home. So when the natives start to get tired of the usual “brinner” affair, I have to get creative.
Enter this paper-thin zucchini quiche topped with roasted chipotle chicken and fennel, with grilled zucchini. My second recipe for the TABASCO 10-Ingredient Challenge.
If you are familiar with fennel, then you know in its raw form, it has a strong anise flavor. But rub it with some olive oil, salt and pepper, then roast it at 400 degrees for 25 minutes and you will end up with something that is tender, sweet and with just the slightest hint of anise. It’s pretty awesome how something can be so completely transformed.
This is one of those dishes with a few components, but plan ahead and it’s a snap to make. Here are a few tips to stay ahead:
- Shred the zucchini and squeeze out as much moisture as possible. This can be completed a day in advance and stored in the refrigerator in an airtight container (zucchini will surprisingly not oxide).
- Roast the chicken up to two days ahead and grill the zucchini a up to a a day ahead. Store both in the refrigerator in an air tight container.
As for the remainder recipe components, they come together easily and quickly.
This conversation is sponsored by TABASCO. The opinions and text are all mine.