Grilled fennel chicken with orange, kale and chickpea salad
- 3 large oranges
- 4 x 125g chicken breast fillets
- 1 teaspoon fennel seeds, crushed
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- ¾ cup wholemeal couscous
- ½ cup finely chopped flat-leaf parsley
- 125g semi-dried tomato strips
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 2 cups chopped curly kale
1 Peel, halve and slice two of the oranges. Juice the remaining orange.
2 Cut chicken in half lengthways to form thin fillets. Place in a shallow dish. Sprinkle with fennel, thyme and season with cracked black pepper. Drizzle over half the oil and half the orange juice. Toss to coat.
3 Heat a large chargrill pan or barbecue hotplate over high. Cook the chicken, turning, for 3–4 minutes, or until the chicken is browned and cooked through.
4 Meanwhile, in a heatproof bowl place the couscous. Add ¾ cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate couscous grains. Season with pepper. Stir in the remaining ingredients, including orange slices, remaining orange juice and olive oil.
5 Serve the grilled chicken with the orange, kale and chickpea salad.
Nutrition Info (per serve)
Total fat 14.9g
–Saturated fat 2.5g
Dietary fibre 17.7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like