Photo: Anna Pelzer
Almond Orange Crusted Chicken with Fennel Arugula Salad
12 ingredients
4 servings
openrecipes
"Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice."
Estimated Nutrition (whole recipe, rough)
936
Calories
54g
Protein
25g
Fat
123g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| 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
- 1 orange
- 2 egg whites
- 3/4 cup sliced almonds, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
- Cooking spray
- 1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
- 4 cups arugula, lightly packed, coarsely chopped if leaves are large
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes