Name: Mediterranean Friendly Walnuts Crusted Chicken with Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 large boneless, skinless chicken breasts (or 4 thin cutlets); 3/4 cup raw walnuts; 1/4 cup whole wheat or panko breadcrumbs (or almond flour for gluten-free); 1 tsp dried oregano; 1 medium bulb fennel, finely sliced; 1/4 cup red cabbage, thinly sliced; 1/4 cup carrots, grated; 1 tbsp olive oil; 1 tbsp apple cider vinegar; Salt and pepper to taste

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Mediterranean Friendly Walnuts Crusted Chicken with Fennel Slaw is not just a delightful dish; it’s a colorful and healthy meal that combines a crunchy walnut crust with a refreshing slaw. This recipe is perfect for weeknight dinners or hosting friends over the weekend. The combination of chicken and a variety of fresh vegetables provides a balanced meal that everyone will enjoy.

Why Make This Recipe

This recipe is a great option for several reasons. First, it brings flavors from the Mediterranean, making it both tasty and nutritious. The walnuts in the crust give the chicken a crunchy texture and are packed with healthy fats. The fennel slaw adds a slight anise flavor and lots of crunch, giving your meal a refreshing twist. Plus, it’s easy to prepare and only takes a short time in the oven, making it perfect for busy people.

How to Make Mediterranean Friendly Walnuts Crusted Chicken with Fennel Slaw

Ingredients:

2 large boneless, skinless chicken breasts (or 4 thin cutlets)
3/4 cup raw walnuts
1/4 cup whole wheat or panko breadcrumbs (or almond flour for gluten-free)
1 tsp dried oregano
1 medium bulb fennel, finely sliced
1/4 cup red cabbage, thinly sliced
1/4 cup carrots, grated
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste

Directions:

Preheat the oven to 375°F (190°C).
In a food processor, pulse the walnuts until finely ground.
In a bowl, combine the ground walnuts, breadcrumbs, and oregano.
Dip the chicken breasts into the walnut mixture, pressing to coat evenly.
Place the coated chicken on a baking sheet and bake for 25-30 minutes, or until cooked through.
In a large bowl, combine the sliced fennel, red cabbage, and grated carrots.
In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
Drizzle the dressing over the slaw and toss to combine.
Serve the baked chicken alongside the fennel slaw.

How to Serve Mediterranean Friendly Walnuts Crusted Chicken with Fennel Slaw

For a complete meal, serve the walnuts crusted chicken alongside the fennel slaw on a plate. You can also add a slice of lemon for a little extra zest. This dish pairs well with a light salad or your favorite grain, such as quinoa or brown rice, for a heartier option.

How to Store Mediterranean Friendly Walnuts Crusted Chicken with Fennel Slaw

If you have leftovers, store the baked chicken and fennel slaw in separate airtight containers. The chicken will stay good in the refrigerator for up to 3 days. The slaw can last about 2 days before it starts to lose its crunch. Reheat the chicken in the oven or microwave when you are ready to enjoy it again.

Tips to Make Mediterranean Friendly Walnuts Crusted Chicken with Fennel Slaw

Make sure to pulse the walnuts until they are finely ground but not turned into a paste.
Feel free to adjust the veggies in the slaw according to what you have on hand — bell peppers or cucumbers would also work well.
For extra flavor, you can marinate the chicken in olive oil, lemon juice, and herbs before coating with walnuts.

Variation

To switch things up, try adding cheese to the chicken crust or using different nuts like almonds or pistachios for the coating. Additionally, you could make the slaw spicier by adding some sliced jalapeños or red pepper flakes.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs work well and can add more flavor and moisture to the dish.

Is this recipe suitable for a gluten-free diet?

Absolutely! Just substitute the breadcrumbs with almond flour, and you’ll have a delicious gluten-free meal.

Can I prepare the slaw ahead of time?

Yes, you can prepare the slaw a few hours before serving. Just keep it covered in the refrigerator. However, it’s best to add the dressing right before you serve to keep the vegetables crunchy.