Pan-Roasted Chicken With Chard, Shaved Fennel And Herb Yogurt – a delicious recipe with Chicken, paprika, Coconut oil, Fennel, Chard, milk yogurt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
First, marinate the chicken in the paprika and 1 tbsp of oil. Give the breast a good rub with the oils and spice. Then season with salt and pepper and leave to the side.
2
Heat up a pan to a medium-high heat and throw the breast on top to cook for 15-20 minutes, rotating every few minutes until the breast is cooked through and nicely seared.
3
While this is sizzling, mix the yogurt with the chopped chives, lime juice and zest and a grind of salt and pepper. Place this mix to one side.
4
In another pan, heat the other tbsp of oil on a medium heat. Finely cut the chard into cm strips and shave the fennel into 1/2cm strips. Whack them in the pan with some salt and pepper and stir and let this cook for 10 minutes.
5
Serve all together!
177
kcal
Calories
11
g
Fat
5
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pieces Chicken breast, 2 teaspoons Smoked paprika, 2 tablespoons Coconut oil (melted), 1 Fennel, and more.
Yes, Pan-Roasted Chicken With Chard, Shaved Fennel And Herb Yogurt 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.
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