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🍽️ Tender Chicken Breast with Fennel and Lemon

262 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the spring onions.
  2. 2. Slice the spring onions into thin rings.
  3. 3. Wash the carrot under running water.
  4. 4. Peel the carrot completely.
  5. 5. Slice the carrot into thin rounds.
  6. 6. Thoroughly wash the fennel.
  7. 7. Cut the fennel in half in the center.
  8. 8. Slice the fennel halves into thin strips.
  9. 9. Rinse the lemon under hot water.
  10. 10. Dry the lemon with a kitchen towel.
  11. 11. Slice the lemon into thin rounds.
  12. 12. Rinse the chicken breast fillets under cold water.
  13. 13. Pat the fillets dry with kitchen paper.
  14. 14. Season the fillets with salt and pepper.
  15. 15. Heat the oil in a non-stick pan.
  16. 16. Fry the fillets for about one minute on each side.
  17. 17. Remove the fillets from the pan and set them aside.
  18. 18. Add fennel seeds and allspice berries to the frying fat.
  19. 19. Fry the spices while stirring for about one minute.
  20. 20. Add the spring onion rings to the pan.
  21. 21. Add the carrot slices.
  22. 22. Add the lemon slices to the pan.
  23. 23. Add the fennel strips.
  24. 24. Fry the vegetables while stirring over medium heat.
  25. 25. Place the steamed vegetables into a baking dish.
  26. 26. Place the chicken fillets on top of the vegetables.
  27. 27. Pour the vegetable broth over the chicken.
  28. 28. Season the broth with salt and pepper.
  29. 29. Cover the baking dish tightly with aluminum foil.
  30. 30. Preheat the oven to 180 degrees Celsius.
  31. 31. Cook the chicken in the oven for about 15 minutes.
  32. 32. Wash the dill under running water.
  33. 33. Shake the dill dry.
  34. 34. Pluck the small dill leaves from the stems.
  35. 35. Finely chop the dill leaves.
  36. 36. Sprinkle the dill over the finished chicken.
  37. 37. Serve the dish immediately.

Nutrition per serving