Chia Seed & Fennel Seed Yogurt Pudding

Combine 0.5 cup whole milk and fennel seeds in a small saucepan. Heat over medium-low, stirring occasionally, until steaming and small bubbles form at the edges, about 3-4 minutes. Do not boil.

Remove from heat, cover, and steep for 10 minutes. Strain through a fine-mesh sieve, pressing gently to extract liquid. Discard seeds. Cool the fennel-infused milk to room temperature, about 15 minutes.

In a medium bowl, whisk together the cooled fennel-infused milk and chia seeds until evenly combined. Let rest 5 minutes, then whisk again to break up any clumps.

Cover and refrigerate at least 2 hours, or up to overnight, until chia seeds have swollen and mixture is thick and pudding-like.

In a bowl, combine yogurt, honey, and vanilla extract. Zest the lemon directly into the bowl (about 1 teaspoon zest). Whisk vigorously until smooth and slightly fluffy, about 1 minute.

Divide the chia pudding evenly among four meal prep containers, smoothing the surface. Top each with an equal portion of the yogurt mixture, spreading to the edges.

Cover and refrigerate immediately. Store up to 5 days. Serve cold straight from the fridge — no reheating needed.