Chicken With Fennel And Red Peppers Recipe

Name: Chicken With Fennel And Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless skinless chicken breast; 1 tablespoon extra virgin olive oil; 1 medium onion, cut in 1/2-inch thick crescents; 1 red bell pepper, cut in 1/2-inch thick strips; 1/2 large fennel bulb, cut in 1/2-inch thick strips; 1 large garlic clove, finely chopped; 1 teaspoon ground cumin; 1 (15 ounce) can white beans, rinsed and drained; 1/4 cup chopped flat leaf parsley; 1/2 cup reduced-sodium fat-free chicken broth, divided; 1 tablespoon white wine vinegar; 2 -3 teaspoons cornstarch; salt & freshly ground black pepper (to taste0)

Servings: persons

3/4 lb boneless skinless chicken breast
1 tablespoon extra virgin olive oil
1 medium onion, cut in 1/2-inch thick crescents
1 red bell pepper, cut in 1/2-inch thick strips
1/2 large fennel bulb, cut in 1/2-inch thick strips
1 large garlic clove, finely chopped
1 teaspoon ground cumin
1 (15 ounce) can white beans, rinsed and drained
1/4 cup chopped flat leaf parsley
1/2 cup reduced-sodium fat-free chicken broth, divided
1 tablespoon white wine vinegar
2 -3 teaspoons cornstarch
salt & freshly ground black pepper (to taste0)

1
Cut chicken into 1/2-inch wide by 2-inch long strips.
2
Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
3
Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Saute 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
4
Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
5
With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
6
Serve with rice or roasted potatoes.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb boneless skinless chicken breast, 1 tablespoon extra virgin olive oil, 1 medium onion, cut in 1/2-inch thick crescents, 1 red bell pepper, cut in 1/2-inch thick strips, and more.

Yes, Chicken With Fennel And Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Fennel And Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions