Pan-Roasted Chicken with Chard, Shaved Fennel and Herb Yogurt

By Madeleine Shaw
August 19, 2014
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Author Notes: Chicken breast is a staple for most healthy eaters, it’s quick, simple and tasty. However, it can sometimes be dry. Now this is down to a lack of moisture, oil and spices in the meat. This recipe packs in tonnes of flavor with fresh herb yogurt and a warm crunchy salad to go with it!Madeleine Shaw

Serves: 2

  • 2 pieces Chicken breast
  • 2 teaspoons Smoked paprika
  • 2 tablespoons Coconut oil (melted)
  • 1 Fennel
  • 1 bunch Chard
  • 100 grams Natural whole milk yogurt
  • 1 Lime
  • 3 tablespoons Chives (chopped)
  • Salt and Pepper
  1. First, marinate the chicken in the paprika and 1 tbsp of oil. Give the breast a good rub with the oils and spice. Then season with salt and pepper and leave to the side.
  2. Heat up a pan to a medium-high heat and throw the breast on top to cook for 15-20 minutes, rotating every few minutes until the breast is cooked through and nicely seared.
  3. While this is sizzling, mix the yogurt with the chopped chives, lime juice and zest and a grind of salt and pepper. Place this mix to one side.
  4. In another pan, heat the other tbsp of oil on a medium heat. Finely cut the chard into cm strips and shave the fennel into 1/2cm strips. Whack them in the pan with some salt and pepper and stir and let this cook for 10 minutes.
  5. Serve all together!

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