Description
A delightful and healthy meal that combines a crunchy walnut crust with a refreshing fennel slaw, perfect for weeknight dinners or hosting friends.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs before coating with walnuts. Adjust slaw veggies based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, walnuts, fennel slaw, Mediterranean, healthy meal