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Grilled Chicken, Braised Fennel, Cauliflower Rice and Vegan Pesto

40 min Mediterranean Dinner Dairy freeGluten freeHigh protein
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:

  1. 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
  2. Place the chicken breast under a medium-high grill and cook for 7 to 10 minutes each side
  3. While the chicken is cooking, prepare the fennel bulbs, trim the top and bottom of the bulbs and then slice them longways
  4. 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
  5. 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
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