Directions:
- Cut each fennel bulb in half lengthwise through the base.
- Cut each half into 4 wedges.
- In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes.
- Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Reduce heat to medium low.
- Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them.
- Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
- Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
- Increase the heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
- Serve and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.01 Kcal (494 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 15.12mg | 5% | |
| Sodium | 556.84mg | 23% | |
| Potassium | 1106.89mg | 24% | |
| Total Carbs | 18.32g | 6% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 9.6g | 19% | |
| Vitamin C | 31.5mg | 52% | |
| Iron | 2.4mg | 13% | |
| Calcium | 120.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 40.85 Kcal (171 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 5.23mg | 5% | |
| Sodium | 192.77mg | 23% | |
| Potassium | 383.18mg | 24% | |
| Total Carbs | 6.34g | 6% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 2.43g | 28% | |
| Protein | 3.32g | 19% | |
| Vitamin C | 10.9mg | 52% | |
| Iron | 0.8mg | 13% | |
| Calcium | 41.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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