Try this Pan-Fried Chicken with Roasted Fennel recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200c/400f. 1 Season the chicken. Pan-fry in 1 tbsp olive oil and transfer to the oven for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel, onion and garlic, and squeeze the limes over. Transfer to the oven for 10-15 minutes. 2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. Serve drizzled over the chicken and fennel. Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat); 63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 1 | ||
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Calories: 491 | ||
Calories from Fat: 210 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 111.4mg | 34 % | |
Sodium 342.6mg | 12 % | |
Potassium 1090.7mg | 29 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 24.8g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 491
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