Fennel Salad with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 28.2 g | (29 %) | ||
| Fat | 13.82 g | (12 %) | ||
| Carbohydrates | 16.05 g | (11 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 3.69 g | (12 %) |
| Vitamin A | 132.76 mg | (16,595 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.43 mg | (20 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 17.78 mg | (148 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 37.83 μg | (13 %) | ||
| Pantothenic acid | 1.11 mg | (19 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 16.42 mg | (17 %) | ||
| Potassium | 717.09 mg | (18 %) | ||
| Calcium | 72.99 mg | (7 %) | ||
| Magnesium | 45.82 mg | (15 %) | ||
| Iron | 1.88 mg | (13 %) | ||
| Zinc | 1.12 mg | (14 %) | ||
| Saturated fatty acids | 2.44 g | |||
| Cholesterol | 73.1 mg |
Ingredients
- Ingredients
- 2 Fennel bulb
- 100 grams Apple juice
- 1 Tbsp honey
- 4 Tbsps White vinegar
- salt
- peppers
- 4 Chicken breasts (each about 120 grams)
- 3 Tbsps vegetable oil
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse and halve fennel, cut out hard stalks adn slice into thin strips. Heat apple juice with honey and vinegar, season with salt and pepper. Pour over fennel and let stand, covered, for about 30 minutes.
Rinse chicken, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a nonstick pan and cook chicken until golden brown on both sides. Rinse apples, quarter and core, slice. Add to the pan and cook until golden brown. Deglaze pan with a little water and simmer for about 5 minutes or until done and almost all liquid has evaporated. Turn chicken over occasionally.
Add parsley and remaining oil to marinated fennel and season to taste. Transfer to plates. Cut chicken into slices and arrange together with apples slices on top of fennel. Serve.
