Grilled Chicken and Roasted Fennel and Orange Salad with Citrus Vinaigrette

This Grilled Chicken and Roasted Fennel & Orange Salad with Citrus Vinaigrette is an easy yet flavorful meal that’s packed with protein! It’s ready in just 30 minutes and makes for an excellent lunch or dinner option that’s sure to please everyone at your table!

Cooking Equipment:

Baking sheet lined with parchment paper; Large skillet; Small bowl; Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Fennel, Orange Salad, Citrus Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

1 fennel bulb, sliced into thin wedges

2 oranges, peeled and sliced into wedges

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey or agave nectar

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the fennel wedges on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until golden brown.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.

In a small bowl whisk together the lemon juice, honey or agave nectar, salt and pepper to make the citrus vinaigrette.

In a large bowl combine the roasted fennel wedges, orange wedges, chicken strips and citrus vinaigrette until everything is evenly coated in dressing. Serve immediately or chill in the refrigerator for up to 3 days before serving.

Nutrition:

Calories – 350 kcal; Fat – 15 g; Carbohydrates – 25 g; Protein – 25 g; Fiber – 5 g

Rating:

Did You Know?

Baba ghanoush, a dip made from roasted eggplant, tahini, garlic, and lemon juice, is a popular dish in Middle Eastern cuisine.