Spiced Chicken with Fennel, Beetroot and Orange Salad

This dish is seriously tasty! Fennel is one of those vegetables that not many of us have tried or used but once you do, you will use it again and it works perfectly with citrus flavours. The salad can be made up to a day ahead.

Hint: The salad will also work beautifully with salmon or pork.

Tip: We used the pre-cooked beetroot available from the fruit and veg section in most leading supermarkets but if you want to cook from fresh it is easily baked in the oven.

Prep time: 20 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of chicken breast

1 teaspoon of fresh lemon juice

zest of 1/4 lemon

1 teaspoon of extra virgin olive oil

1 teaspoon of coconut sugar

1/8 teaspoon of cumin

1/8 teaspoon of dried garlic powder

1 pinch of sea salt

1 teaspoon of cold pressed coconut oil for frying

Salad

1 medium cooked beetroot, cut in wedges (60g)

1/2 small fennel bulb, sliced (25g)

1/2 large navel orange, peeled, halved and sliced

1 cup of baby spinach leaves

a few small coriander and mint leaves to garnish

Dressing

2 teaspoons of fresh lime juice

1/4 teaspoon of coconut sugar

1/4 teaspoon of extra virgin olive oil

1 small pich ground cumin

1 small pinch sea salt

1 teaspoon of chopped fresh coriander

1 teaspoon of chopped fresh mint

Method

Marinate the chicken first by combining with the rest of the ingredients except the oil and let marinate for up to an hour.

Combine all of the dressing ingredients in a small screw top jar and mix well, set aside.

Place all of the salad ingredients in a bowl, pour the dressing over and lightly toss.

Heat oil in a pan to medium heat and cook the chicken until no longer pink, around 4-5 minutes each side. Alternatively, you can cook on the BBQ.

Set the chicken on a chopping board and slice. Serve over the salad.

Calories: 318
Protein: 30.4
Carbs: 19.2
Fibre: 6.3
Fat: 11.7

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