Pan-Roasted Chicken Breast with a Fresh Orange and Olive Salad
Pan-Roasted Chicken Breast with a Fresh Orange and Olive Salad
Servings: 4
INGREDIENTS:
  • 4 chicken breasts
  • 6 tablespoons Extra Virgin Olive Oil
  • Salt
  • Black Pepper
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon fresh parsley, minced
  • Pinch red pepper flakes
  • 1 ½ teaspoons honey
  • 4 cups lettuce
  • 1 cup fresh orange slices
  • ½ cup sliced fennel
  • 1 ounce olives, halved
Prep: Cook Time: 25 minutes

Directions

Preheat oven to 450 degrees. Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet on medium heat and brown the chicken on both sides equally. Transfer the chicken to a baking dish and bake until cooked through, about 15-20 minutes.

Meanwhile, whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, parsley and red pepper flakes together. Drizzle over the chicken when it comes out of the oven. For the salad, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, honey, salt and pepper together in a large bowl.

Next, add the lettuce, orange slices, fennel and olives. Toss gently to combine. Enjoy!

*All of these ingredients can be found at our store!

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