Chicken With Fennel-Orange Salad

chicken-fennel-salad
Photo by  Ellie Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 357 calories
    • Calories 158 calories from fat
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 94 mg
    • Sodium 361 mg
    • Protein 36 g
    • Carbohydrate 13 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 93 mg

Ingredients

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