Description
This dish features golden-seared chicken breasts infused with fresh orange and lemon, served over a crisp fennel and citrus salad. Light yet satisfying, it’s perfect for weeknights or impressing last-minute guests.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Zest and juice of 1 orange
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Juice of 1 lemon
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1 tbsp olive oil (or avocado oil)
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1 clove garlic, minced
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1 tsp fresh thyme or rosemary, chopped (or ½ tsp dried)
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Salt & pepper, to taste
For the Fennel Salad:
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1 medium fennel bulb, thinly sliced
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½ orange, segmented
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1 tbsp lemon juice
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1 tbsp olive oil
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Salt & pepper, to taste
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Optional garnish: fennel fronds, fresh dill or parsley
Optional Sides:
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Buttered new potatoes, crusty bread, or rice
Instructions
Step 1: Marinate the Chicken
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In a bowl or resealable bag, combine orange zest, orange juice, lemon juice, olive oil, garlic, herbs, salt, and pepper.
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Add chicken, coating fully. Marinate at room temperature 15–30 minutes (or up to 2 hours in the fridge).
Step 2: Sear the Chicken
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Heat a skillet over medium-high heat. Remove chicken from marinade (discard used marinade).
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Place chicken in hot skillet; do not move for 5–6 minutes. Flip and cook 5–6 more minutes, or until internal temperature reaches 165°F.
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Transfer to a plate and let rest 5 minutes.
Step 3: Prepare the Fennel Salad
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In a bowl, combine thinly sliced fennel, orange segments, lemon juice, olive oil, salt, and pepper. Toss gently.
Step 4: Slice & Plate
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Slice chicken against the grain into ½-inch strips.
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Arrange over fennel salad, letting juices mingle.
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Garnish with fennel fronds, dill/parsley, and extra orange zest if desired.
Notes
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Avoid mushy chicken: Don’t over-marinate; use a meat thermometer.
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Pan sticking: Preheat skillet and resist moving chicken too soon.
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Fennel flavor: Raw fennel is mild and sweet; citrus balances the slight anise notes.
Creative Twists:
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Mediterranean: Add Kalamata olives and crumbled feta to salad.
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Herb Swap: Try tarragon or basil for chicken; mint in salad.
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Quick Weeknight: Use pre-sliced chicken cutlets; cook 2–3 min per side.
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Seafood Version: Swap chicken for shrimp or scallops; marinate 10 min, cook 1–2 min per side.
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Extra Crunch: Toss salad with toasted pine nuts or almonds, or shave Parmesan.