This is a nice one — light, fresh, and easy to put together.
Chicken, fennel, and orange don’t sound like much, but the combination works every time.
Good for lunch. Good for dinner. Good whenever.
Chicken, fennel, and orange don’t sound like much, but the combination works every time.
Good for lunch. Good for dinner. Good whenever.
Ingredients
2 raw, skinless, boneless chicken breasts
1 tablespoon Tahitian Lime extra virgin olive oil
½ cup bite-sized broccoli florets
2 small fennel bulbs, thinly sliced
1 orange, segmented
6 cherry tomatoes, halved
1 avocado, sliced
Salt and freshly ground pepper to taste
Dressing:
2 tablespoons plain Greek yogurt
2 tablespoons Blood Orange balsamic vinegar
1 tablespoon Tahitian Lime extra virgin olive oil
Instructions
- Using a rolling pin, glass jar, or mallet, pound and flatten the chicken breasts to an even thickness. Season all sides with salt and pepper. Heat olive oil in a skillet over medium heat. Once heated, sauté the chicken breasts until golden brown, about 1 minute each side. Reduce heat to low and cover for 10 minutes. Remove skillet from the heat and let chicken rest, covered, for an additional 10 minutes. Slice thinly.
- Meanwhile, bring a small pot of water to boil. Add the broccoli florets and cook until slightly softened, about 1 minute.
- Add the fennel, orange, cherry tomatoes, and avocado to a large salad bowl.
- Mix all of the dressing ingredients together. Season to taste with salt and pepper.
- Add the chicken slices to the salad bowl. Drizzle dressing on top and gently toss all of the ingredients together.