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Pan Fried Chicken Fennel & Apple Salad

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    Crème Fraiche 30.0 grams

    Crème Fraiche

    Walnuts 25.0 grams

    Walnuts

    Dijon Mustard 5.0 grams

    Dijon Mustard

    Rocket leaves 65.0 grams

    Rocket leaves

    Fennel 100.0 grams

    Fennel

    Lemon 25.0 grams

    Lemon

    Granny Smith Apple 100.0 grams

    Granny Smith Apple

    Boneless Skinless Chicken Breast 150.0 grams

    Boneless Skinless Chicken Breast


    • Time : 20.0 mins
    • |
    • Calories: 580.0 kcal
    • |
    • Protein : 39.0 g
    • |
    • Fat : 37.0 g
    • |
    • Carb. : 30.0 g
    Take Chicken out of the Fridge
    Put your chicken out of the fridge, 15 minutes before cooking.
    Mise en Place
    Prepare the vegetables as follows:

    Fennel: wash the bulb, slice thin. Keep the fronds (leaves), they’re good for garnishing
    Apple; wash, core, cut in half and then slice thin. Immediately mix with the lemon juice so protect it from oxidizing
    Lemon: peel the zest, dice it and squeeze out the juice
    Rocket leaves rinse in cold water, drain and let it dry
    Walnuts; chop them.
    Grill the Chicken
    Season the chicken with salt and pepper. Heat a Pan until hot and then add some olive oil. Gently place the chicken breasts and allow it to cook for 5 minutes until it is golden brown. The turn it over and cook the other side for roughly 5 more minutes. Once cooked, turn off the heat and set the chicken aside to rest. Once the chicken is cool enough, slice it.
    Salad and Dressing
    Prepare the dressing by combining: the Crème Fraiche, Lemon Zest, Dijon Mustard, Salt and Pepper. Then combine fennel, apple and the dressing. Season rocket leaves separately and add a 1 tbsp of olive oil, mix well. Assemble salad by putting the Arugula at the base, followed by a portion of the chicken breast and finally a portion of the salad.