Pan-fried chicken with roasted fennel

1 servings

Ingredients

Quantity Ingredient
1 Chicken breast
½ Fennel bulb; sliced thickly
½ Onion; sliced
1 Lime; cut in half
1 Clove garlic; sliced
2 tablespoons Olive oil
100 millilitres Balsamic vinegar
Salt and pepper

Directions

Preheat oven to 200c/400f.

1 Season the chicken. Pan-fry in 1 tbsp olive oil and transfer to the oven for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel, onion and garlic, and squeeze the limes over. Transfer to the oven for 10-15 minutes.

2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. Serve drizzled over the chicken and fennel.

Converted by MC_Buster.

Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat); 63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food Exchanges: ½ Grain(Starch); 8½ Lean Meat; 1 Vegetable; 1 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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