Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
344
Calories
33g
Protein
18g
Fat
13g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 bone-in, skin-on chicken breast halves, about 3 lb. total
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 Tbs. canola oil
- 1/2 cup apricot jam
- 2 Tbs. red wine vinegar
- 2 Tbs. whole-grain or Dijon mustard
- 2 garlic cloves, minced
- 1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes