Baked Chicken Thigh

First, cook the veges - boil fennel in base of steamer, and steam cauliflower on top, about 15 mins.

Meanwhile, chop kalamata olives, pickled capsicum and sun-dried tomatoes. Mix with a little grated parmesan and mozzarella. Lay chicken thighs flat and fill with mixture, roll up and pin with toothpicks and tie with string. Spray with olive oil and place in small oven dish on paper.

Drain fennel and cauliflower. Mix fennel, in small oven dish, with olive oil, salt and pepper. Place cauli in small oven dish, pour over a little milk and sprinkle parmesan and mozzarella.

Bake all 3 dishes at 170 fan bake for 25 mins.

Result: 4
Preparation: easy