Check out this delicious recipe using seasonal citrus, fennel and lettuce for the winter months. Packed full of nutrients, these foods offer a blend of vitamin C, antioxidants, and fibre, promoting immune function, heart health and healthy digestion.
Ingredients for Lemon Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
2 garlic cloves, minced
1 teaspoon lemon zest
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For The Fennel, Orange and Lettuce Salad
1 small fennel bulb, thinly sliced
2 large oranges, peeled and segmented
1/2 head iceberg lettuce, chopped
1/4 red onion, thinly sliced
1/4 cup fresh mint leaves
1/4 cup toasted almonds, sliced
Dressing:
3 tablespoons olive oil
1 tablespoon fresh orange juice
Method:
1. Prepare the Chicken: Season chicken breasts with salt, pepper, and oregano.
2. Prepare the Salad: In a large bowl, combine fennel, orange segments, iceberg lettuce, red onion, mint leaves, and toasted almonds. Set aside
3. Make the Dressing: Whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper in a small bowl. Set aside.
4. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from the skillet and set aside.
5. Make the Lemon Sauce: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add chicken broth, lemon juice, and lemon zest. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Combine: Return chicken breasts to the skillet, spooning sauce over them. Simmer for 2-3 minutes to heat through and blend flavours.
7. Serve: Serve the salad and dress lightly with a drizzle of olive oil and freshly squeezed orange juice. Place the chicken on top and garnish with fresh chopped parsley
Enjoy!
