toodle.

Chicken Breasts with Fennel

Chicken marinated in honey and lemon, griddled with fennel and carrots, then topped with butter and fennel seeds.

HealthyChickenFennelHigh ProteinGluten Free

Estimated Nutrition

Per Serving Total
Calories 461.3 kcals 1845.2 kcals
Carbohydrates 16.2 grams 64.8 grams
Fat 32.1 grams 128.4 grams
Protein 28.9 grams 115.6 grams
Cook Time
40 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Butter
knob for each breast
Fruits
2
piece
Lemon
juice only, for marinade
Meat
4
piece
Chicken Breast
boneless
NutsSeeds
30
ml
Fennel Seeds
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Cayenne Pepper
for marinade
OilsFats
30
ml
Olive Oil
for brushing
60
ml
Olive Oil
for marinade
Other
30
ml
Honey
clear, for marinade
Vegetables
2
bulb
Fennel
2
piece
Carrot
peeled

Steps

  • Mix marinade ingredients and salt in a bowl, coat chicken, and marinate for 1 hour.
  • Slice fennel into 5mm layers, blanch in salted water for 5 minutes, then refresh and drain.
  • Slice carrots diagonally to 5mm, blanch for 3 minutes, then refresh, drain, and brush with oil.
  • Griddle fennel and carrots in a hot pan for 5 to 10 minutes until marked and keep warm.
  • Griddle chicken skin side down until marked, turn, and cook for 12 to 15 minutes.
  • Arrange vegetables on plates, top with chicken, butter, and fennel seeds.