Summer Chicken and Fennel Salad

Summer Chicken and Fennel Salad sml

Ingredients

  • 2 chicken breasts
  • 2 tsps of oregano
  • 2-3 sprigs of fresh mint, finely sliced
  • 1/3 bulb of fennel, sliced
  • 5-8 tomkin tomatoes (you can swap these for another variety if you can’t find them)
  • 1 courgette, sliced
  • 3 spring onions sliced
  • 1 tbsp of organic apple cider vinegar
  • 1/2 a bag of mixed leaves
  • drizzle of olive oil (optional)

Equipment

  • Roasting tray
  • Chopping board and sharp knife
  • mixing bowl

Method

  • Preheat your oven to 180°C/ gas 4/ fan 160°C.
  • Sprinkle your chicken breasts with oregano and season. Place on a large piece of foil and parcel them up so that there is a bit of space for steam. This will keep the chicken breasts very moist.
  • Whilst your chicken is cooking, slice your courgettes drizzle them with a little coconut oil and add them into the oven. Turning them over after about 10 minutes.
  • In the meantime prepare the rest of your ingredients and mix them all in a bowl.
  • Once the chicken and courgettes have cooked, leave them to cool for 5 minutes and then slice it up and serve it with the salad.

Summer Chicken and Fennel Salad 2sml

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s