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Roasted Chicken with Fennel and Orange Salad
Roasted Chicken with Fennel and Orange Salad

Roasted Chicken with Fennel and Orange Salad
A refreshing and light lunch featuring roasted chicken paired with a vibrant fennel and orange salad.
Roasted Chicken with Fennel and Orange Salad
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     fennel bulb
  • 1
    item
     orange
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     honey
  • 100
    g
     mixed salad greens
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken with Fennel and Orange Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the chicken breast with salt and black pepper.
  3. Heat 1 tbsp of olive oil in a pan over medium heat and sear the chicken breast until golden brown on both sides.
  4. Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.
  5. While the chicken is roasting, thinly slice the fennel bulb and segment the orange.
  6. In a bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and black pepper to make a dressing.
  7. Toss the fennel slices, orange segments, and mixed salad greens with the dressing.
  8. Slice the roasted chicken breast and serve it on top of the salad.
Nutrition Per Serving 538 g Per 100g
Energy 550 kcal 102 kcal
Protein 35 g 6.5 g
Fibre 8 g 1.5 g
Salt 2 g 0.4 g
Sugar 15 g 2.8 g
Carbohydrates 30 g 5.6 g
Fat 30 g 5.6 g
  • 200
    g
     chicken breast
  • 150
    g
     fennel bulb
  • 1
    item
     orange
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     honey
  • 100
    g
     mixed salad greens
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the chicken breast with salt and black pepper.

Heat 1 tbsp of olive oil in a pan over medium heat and sear the chicken breast until golden brown on both sides.

Transfer the chicken to a baking dish and roast in the oven for 20-25 minutes until cooked through.

While the chicken is roasting, thinly slice the fennel bulb and segment the orange.

In a bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and black pepper to make a dressing.

Toss the fennel slices, orange segments, and mixed salad greens with the dressing.

Slice the roasted chicken breast and serve it on top of the salad.

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