Roasted Baked Chicken With Tomatoes, Green Olives, and Black Salt
1 medium fennel bulb, trimmed and thinly sliced
1/2 cup white wine
1 cup canned, crushed tomatoes
4 bay leaves
4 boneless, skinless chicken breast fillets
1/4 teaspoon coarse Celtic (gray) sea salt
1/2 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 tablespoons olive or coconut oil
1/2 cup coarsely chopped green olives
2 ripe Roma tomatoes, coarsely chopped
1/4 teaspoon black sea salt flakes

1. Preheat oven to 400 degrees. Lay fennel on the bottom of a glass baking dish. Add white wine, crushed tomatoes, and bay leaves.

2. Wash chicken fillets and season with Celtic sea salt and black pepper. Lay chicken fillets in pan. Spread with minced garlic and drizzle with olive oil. Scatter olives and Roma tomatoes in pan.

3. Cover loosely with foil and bake until chicken is done, 35 to 45 minutes. Sprinkle with black sea salt flakes and serve immediately with brown or basmati rice.

Nutrition information per serving (1 fillet): Calories 278; Protein 28.5 g; Carbohydrate 12.1 g; Total Fat 12.9 g; Saturated Fat 1.9 g; Cholesterol 65 mg; Sodium 923 mg; Fiber 4.3 g