EatSmarter exclusive recipe

Braised Chicken Breastwith Fennel and Lemon

Braised Chicken Breast - Braised Chicken Breast - Low-calorie, highly enjoyable Mediterranean meal
262 kcal
Braised Chicken Breast - Low-calorie, highly enjoyable Mediterranean meal


Preparation:20 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories262 kcal(13%)
Protein39 g(78%)
Fat7 g(9%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER


For servings

½small Carrots (about 80 grams)
½Fennel bulb (about 250 grams)
½small Lemon
1Chicken breast (each about 150 grams)
½ tablespoonsSoybean oil
½ teaspoonsFennel seed
1Allspice berries
50 millilitersVegetable broth
¼ bunchesDill

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula, 1 Wooden spoon, 1 Casserole dish, 1 Aluminum foil


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1 Rinse scallions, shake dry and cut into thin rings.
2 Rinse, peel and cut carrot into thin slices.
3 Rinse and dry fennel, halve and then cut into strips. Rinse lemon in hot water, wipe dry and cut into thin slices.
4 Rinse chicken and pat dry. Season with salt and pepper. Heat oil in a pan and cook chicken on each side for about 1 minute.
5 Remove chicken from pan. Add fennel seed, allspice, scallions, carrot, lemon and fennel in pan over medium heat, stirring, for about 1 minute.
6 Transfer carrot mixture to a baking dish and add chicken. Pour in vegetable broth and season with salt and pepper. Cover with aluminum foil and bake in preheated oven at 180°C (fan 160°C, gas: mark 1-2) (approximately 350°F) for about 15 minutes.
7 Meanwhile, rinse the dill, shake dry, pluck off the fronds and chop finely. Sprinkle dill over braised chicken and sauce and serve. 


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