Pan-fried Chicken With Roasted Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Emp, Ready stead | 1 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1/2 | Fennel bulb, sliced thickly | |
| 1/2 | Onion, sliced | |
| 1 | Lime, cut in half | |
| 1 | Clove garlic, sliced | |
| 2 | T | Olive oil |
| 100 | Balsamic vinegar | |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 200c/400f. 1 Season the chicken. Pan-fry in 1 tbsp olive oil and transfer to the oven for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel, onion and garlic, and squeeze the limes over. Transfer to the oven for 10-15 minutes. 2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. Serve drizzled over the chicken and fennel. Converted by MC_Buster. Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat); 63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 843
Calories From Fat: 351
Total Fat: 39.4g
Cholesterol: 292.4mg
Sodium: 258.7mg
Potassium: 1018.2mg
Carbohydrates: 9.3g
Fiber: 1.2g
Sugar: 3.1g
Protein: 107.7g