hCG Fennel Relish & Baked Lemon Chicken | 196 calorie hCG Recipe for the 500-calorie Diet | SP – AP
hCG Fennel Relish & Baked Lemon Chicken | 196 calorie hCG Recipe for the 500-calorie Diet | SP – AP
Servings
2servings
Servings
2servings
Ingredients
  • 7oz chicken breast(100g per 3.5 oz) boneless, skinless, cut horizontally to make 2 thin cutlets.
  • 1 1/2tbsp lemon juice
  • 1tsp lemon zest
  • 1/2tsp salt
  • 1tsp garlicminced
  • 1tsp fresh dillchopped
FENNEL RELISH
  • 1 1/2cups fennelchopped
  • 2tbsp onion
  • 1tbsp apple cider vinegar
  • 1/2tsp salt
  • 1tbsp lemon juice
  • 1tbsp lemon zest
  • 1/4cup fresh parsley
  • 2tsp dijon mustard
  • 1tsp roughly chopped capersSP Option: do not use
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Heat a medium skillet over medium-high heat. Add chicken to the skillet and brown, about 2 minutes per side.
  3. Remove the chicken and add to the baking sheet.
  4. In a small bowl, whisk together lemon juice, lemon zest, salt, garlic, and dill for the chicken.
  5. Pour the sauce over the chicken. Bake 20 to 30 minutes until cooked through.
  6. In a medium bowl, stir together ingredients for fennel relish.
  7. Serve chicken with fennel slaw.
Recipe Notes

You can make the fennel relish 1 to 2 days ahead of time. Just store in an airtight container in the refrigerator.