619
Calories
65g
Protein
35g
Fat
14g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 45 ml (3 tbsp)
- Chicken breast - 180 g
- Apple cider vinegar - 10 ml (2 tsp)
- Fennel bulb - 140 g
- Green salad - 100 g (2 cup)
- Cauliflower rice - 186 g (1.5 cup)
- Vegan pesto - 15 g (1 tbsp)
How to make:
- Grate the cauliflower roughly and pat with kitchen towel to remove any excess moisture. Sauté the cauliflower in a lidded frying pan with 1 tbsp olive oil for 5 to 7 minutes. The lid will steam the cauliflower to help it cook
- Place the chicken breast under a medium-high grill and cook for 7 to 10 minutes each side
- While the chicken is cooking, prepare the fennel bulbs, trim the top and bottom of the bulbs and then slice them longways
- Heat a tablespoon of olive oil in a frying pan and add the fennel, cooking them over a high heat. When the fennel starts to have some color and has softened remove it from the heat
- Wash the salad leaves and dress them in olive oil and apple cider vinegar. Serve the chicken and fennel with a side of cauliflower rice, salad and vegan pesto
