Chicken With Fennel-Orange Salad

Chicken With Fennel-Orange Salad Recipe
 Ellie Miller
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

8
small chicken cutlets (1½ pounds total)
1
teaspoon
ground coriander
kosher salt and black pepper
4
tablespoons
olive oil
1
fennel bulb, thinly sliced
1
cup
fresh flat-leaf parsley leaves
1
tablespoon
white wine vinegar
2
oranges, segmented

Directions

  1. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
  3. In a bowl, toss the fennel, parsley, vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Fold in the oranges. Serve with the chicken.
Kristen Evans
March 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 158
  • Protein 36 g
  • Carbohydrate 13 g
  • Sugar 6 g
  • Fiber 4 g
  • Fat 18 g
  • Sat Fat 3 g
  • Calcium 93 mg
  • Iron 3 mg
  • Sodium 361 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.