Fennel-Crusted Chicken

Honeyed beets, endive & arugula salad

Fennel-Crusted Chicken
  • Cook Time
  • Servings
  • 642

Sweet and bitter mingle in this French-inspired dish. Chicken breasts are seasoned with ground fennel seed, then pan-seared and roasted. They’re served over zesty, honey-glazed beet with tarragon and toasted walnuts. An endive, arugula, radish, and orange salad adds a fresh, peppery bite on the side.

Diets: Paleo

Nutrition Facts

2 servings per container
Serving size(653 g)
Amount per serving
% Daily Value*
Total Fat 26.8g41%
Saturated Fat 5.1g26%
Trans Fat 0.0g
Cholesterol 150mg50%
Sodium 504mg21%
Total Carbohydrate 46.4g15%
Dietary Fiber 12.6g50%
Total Sugars 32.4g
Includes Added Sugars
Protein 58.3g
Vitamin D
Calcium 26%
Iron 34%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe:
boneless skinless chicken breasts, radishes & endive (radishes, Belgian endive), small red beet, walnuts, chives & tarragon (chives, tarragon), orange, arugula, ground fennel seed, Fennel-mustard vinaigrette (ground fennel seed, Dijon mustard [organic distilled white vinegar, water, organic mustard seed, sea salt, organic clove], apple cider vinegar [organic apple cider vinegar diluted with water 5% (50 grains) acidity], agave, salt, pepper, avocado oil), honey

Allergen information:
Contains tree nut

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.