8 oz cooked chicken (rotisserie, roasted, boiled, or baked, then shredded or cut into chunks)
6 strips of bacon, sliced into 1 inch pieces*
1 cup butternut squash chunks, cut into 1 – 2 inch cubes
1 fennel bulb, trimmed, quartered and then each piece cut into 2 – 3 pieces,
keeping the bulb root intact
3 carrots, peeled and sliced diagonally
2 Tbsp coconut oil
1 Tbsp ground or whole fennel seed
sea salt and black pepper, to taste
*This can be cooked in bulk ahead of time and then incorporated into the
recipe at step 7.
Roasting the Veggies**
- Preheat oven to 415°F.
- While oven is preheating, chop the veggies.
- Once the veggies are chopped, spoon the coconut oil onto the baking sheet and transfer to the oven to melt, about 1 minute. Remove pan from the oven and add veggies to the pan, toss with oil to coat. Sprinkle with fennel seed, salt, and pepper, and transfer back to the heated oven.
- Roast until caramelized, about 15 – 20 minutes (depending on the size of the veggies).
**This can be done in advance, with a larger quantity, so that veggies are
ready for hash, frittata, salads, or just reheating and eating with a piece of
meat. Let them cool before transferring to a container or aluminum foil and
then to the fridge.
- Heat a saute pan over medium-high heat.
- Add bacon and cook until fat is rendered and bacon is crispy (add about 1 Tbsp of bacon fat and a handful of bacon pieces to the pan, if you've already done this).
- Add the chicken to the pan and toss to coat with bacon fat. Cook until browned, about 2 minutes.
- Add roasted vegetables and toss to coat. Sprinkle with ½ Tbsp fennel and toss or stir. Cook until everything is heated through, about 3 – 5 minutes.
- Serve garnished with chopped fennel fronds, fresh parsley, and olive tapenade (I pulse 1 cup drained kalamata olives, 1 Tbsp capers, a dash of thyme, and olive oil in a food processor or use a store-bought olive muffalata from a local vendor)...or just eat it as is.