Prep Time: 10 min. • Cook Time: 25 min.
Preheat oven to 500°F. Cut the chicken thighs into 1-inch cubes. Remove grapes from their stems and rinse. Cut the olives in half. Remove the frilly green leaves from the fennel and roughly chop. Remove the stems from the fennel bulbs and discard. Cut the fennel bulbs in half and remove the core, cut the halves into thin wedges.
Toss the chicken, fennel and olives in a large bowl with the smoked paprika, salt, pepper and olive oil; spread onto a non-stick or foil-lined sheet pan.
Bake for about 20 minutes or until the chicken is lightly browned and reaches a minimum internal temperature of 165°F. Toss the grapes on top of the chicken and continue to roast another 5 minutes.
Remove from oven and scatter with the roughly chopped fennel tops.
Approximate Nutritional Information (Per serving):
Calories 380, Fat 19g, Sat. Fat 4g, Trans Fat 0g, Cholesterol 130mg, Sodium 1790mg, Total Carbohydrate 31g, Fiber 7g, Sugars 22g, Protein 27g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free, Egg-Free, Soy-Free