Pan-fried chicken with roasted fennel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| ½ | Fennel bulb; sliced thickly | |
| ½ | Onion; sliced | |
| 1 | Lime; cut in half | |
| 1 | Clove garlic; sliced | |
| 2 | tablespoons | Olive oil |
| 100 | millilitres | Balsamic vinegar |
| Salt and pepper | ||
Directions
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: ½ Grain(Starch); 8½ Lean Meat; 1 Vegetable; 1 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.