Phase 2 hCG Recipe | Pounded Chicken with Fennel and Orange Salad – SP
Phase 2 hCG Recipe | Pounded Chicken with Fennel and Orange Salad – SP
  • 7oz chicken breast(100g per 3.5 oz) slice chicken in half thin-wise. Try to make each about 100g.
  • 2.5cups fennelthinly sliced
  • 1 Clementinepeeled, segmented
  • 1/2cup red onionthinly sliced
  • 1/8cup Bare Foods 7 Herb Italian Dressing
  1. Slice chicken breast in half horizontally to get thin slices.
  2. Pound chicken breast flat and place in a medium bowl.
  3. Pour 1/4th cup Bare Food dressing over chicken. Wrap bowl with plastic and refrigerate 1 hour to overnight.
  4. Place marinated chicken and juices in a large frying pan and sear each side for about 4-5 minutes or until chicken is fully cooked.
  5. Meanwhile, toss sliced fennel, Clementine segments, and red onion slices together with 1/8 cup Bare Foods Dressing.
  6. Serve the chicken while warm on top of salad.
Recipe Notes

The Chicken breasts may not brown much in the frying pan as they will be bubbling in the dressing marinade

A few thinly sliced mint leaves make a great addition to the salad

If you do not have Bare Foods 7 herb Dressing, use 4 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp ground pepper, 1/4 tsp dried rosemary, 1/8 tsp garlic powder, and 1/4 tsp dried basil.