Seared Chicken with Orange Salsa
Roasted Fennel-and-Onion Spinach Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp avocado oil
- 3 oranges, peeled and sectioned
- 4 green onions, chopped
- 2 Tbsp fresh lime juice
- 2 Tbsp raw honey
- 2 Tbsp chopped fresh flat-leaf parsley
Instructions
- Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken lightly with kosher salt and pepper. Cook chicken, in batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
- Combine oranges, onions, lime juice, honey, and parsley in a small bowl; season with kosher salt and pepper to taste. Spoon salsa over chicken.
Side Dish Ingredients
- 2 fennel bulbs, trimmed and sliced
- 1 large red onion, halved and sliced
- 6 Tbsp avocado oil, divided
- 2 Tbsp red wine vinegar
- 1 Tbsp raw honey
- ½ tsp kosher salt
- ½ tsp pepper
- 2 (5-oz) pkg baby spinach
Side Dish Instructions
- Preheat oven to 450°F. Combine fennel, onion, and 2 Tbsp oil in a single layer on a rimmed baking sheet; sprinkle lightly with salt and pepper.
- Bake 15 to 20 minutes or until tender, stirring once.
- Meanwhile, whisk together ¼ cup oil, vinegar, honey, salt, and pepper. Toss spinach with roasted fennel and onion; drizzle with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
302
|
178
|
480
|
| Fat (g) | 9 | 14 | 23 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 15 | 12 | 27 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 79 | 238 | 317 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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