Recipes>Chicken Recipes
Fennel with Lemon Chicken
by Caroline Craig & Sophie Missing from The Little Book of Lunch
Easy
Makes 1 serving
Total 12min
Cook 12min
A fragrant chicken recipe, perfect for a speedy lunch. The chicken breast is married with fresh lemon, fennel and herbs with a simply olive oil dressing.
Discover more delicious Chicken recipes
From quick traybakes to hearty roasts
From the book
The Little Book of Lunch
Caroline Craig, Sophie Missing
Buy From
Introduction
A tart and refreshing dish, also nice with leftover rice. If you want to keep it carb-free, enjoy as is.
Tags
Ingredients
| 1 | chicken breast |
|---|---|
| Rind of 1/3 lemon, plus a squeeze of lemon juice | |
| Freshly ground black pepper | |
| 1 tsp | extra-virgin olive oil |
| 1 | fennel bulb |
| A few | crunchy lettuce leaves, e.g. little gem |
| 1 tsp | almond flakes (optional) |
| A sprinkling | of freshly chopped thyme, flat-leaf parsley or basil (optional) |
| For the dressing: | |
| 1½ tsp | extra-virgin olive oil |
| A generous pinch | of salt |
Method
Slice the chicken breast into slithers and place in a bowl. Put a frying (or griddle) pan on a medium heat. Add the lemon rind, black pepper, olive oil and lemon juice to the bowl and stir until evenly coated. Pour the lot on to the hot pan, lowering the heat if the sizzling sound on impact is too wild: you don’t want to be late for work, but you certainly don’t want to frazzle your chicken.
While the chicken is cooking, prepare your lunch receptacle. Trim and then finely slice or grate in the fennel. Roughly chop your lettuce and add to the container. Top with the almond flakes if using. The chicken should be almost ready and looking nicely golden. Add whatever green herb you’re using now. If the chicken needs a few more minutes, take this opportunity to make your little dressing: add the ingredients to either a miniature jam jar or small Tupperware container. Turn the heat off and leave the chicken to cool on the upturned lid of your lunch receptacle (at this stage, we sometimes grate some fancy salt over it).
Now would be a good time to get ready for work.
When you’re ready to leave, top the fennel salad with the slightly cooled chicken, along with the lemony juices from the pan. Consider storing in the fridge at work, but remove an hour before eating.
Come lunchtime
The juices will have softened the fennel and lettuce. When you’re about to eat, pour over the dressing and give the lot a good stir to coat evenly.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Chicken Recipes
View all
James Martin’s Chicken, Chorizo and Bean Stew
by James Martin from James Martin’s Saturday Morning Cookbook
Bored of Lunch’s Chicken Katsu Curry
by Nathan Anthony from Bored of Lunch: Healthy Fakeaways
More Lunch Recipes
View all
Jamie Oliver’s Spring Soup and Ricotta Toasts
Jamie Oliver’s Dukkah Poached Eggs
by Jamie Oliver from Eat Yourself Healthy
More Quick Recipes
View all
Bored of Lunch’s Air Fryer Spicy Tuna Pitta
by Nathan Anthony from Bored of Lunch: Meal Planner
Overnight Oats Three Ways
by Niall Kirkland from The Good Bite Easy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
