To make the anchovy dressing, place the yogurt, mustard, lemon juice, chili, anchovy, mint, salt, and pepper in a bowl. Mix to combine and set aside.
Preheat oven to 400°F. Heat the oil in a large non-stick frying pan over high heat. Add the capers and cook for 2–3 minutes or until crispy. Remove with a slotted spoon and set aside. Sprinkle the chicken with salt and pepper and cook, skin-side down, for 3–4 minutes or until golden. Transfer to a baking tray lined with non-stick baking paper and roast for 12–15 minutes or until golden and cooked through.
Place the zucchini, apple, and fennel in a bowl, drizzle with the dressing and toss to combine. Slice the chicken and divide between serving plates with the salad. Top with the crispy capers to serve.
Reprinted with permission from Life in Balance by Donna Hay, © 2016. Published by Harper Collins.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.