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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a quick meal and low in fat! Serve with a salad and side veggie and you're eating healthy! Ingredients:
2 teaspoons fennel seeds |
2 bone-in chicken breast halves, skinned |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 tablespoon olive oil |
1 onion, halved and thinly sliced (about 1 lb.) |
4 garlic cloves, minced |
1 red bell pepper, seeded and sliced |
1 green bell pepper, seeded and sliced |
1/2 cup chicken broth |
Directions:
1. Sprinkle the fennel seeds in the bottom of a nonstick pan and cook over medium heat, shaking pan occasionally, until toasted, about 5 minutes.
2. Transfer to a plate to cool, then grind seeds in a spice grinder or grind with a mortar and pestle; set aside.
3. Sprinkle the chicken breasts with salt and cayenne.
4. Heat the oil in the same pan over medium heat.
5. Add chicken and cook until lightly browned, about 3 minutes on each side; transfer to a plate and set aside.
6. Add onion and garlic to pan; cook over medium heat, stirring frequently, until golden brown, about 10 minutes.
7. Add the bell peppers, chicken, fennel, and broth; bring to boil.
8. Reduce the heat and simmer, covered, until chicken is cooked through and bell peppers are tender, about 20 minutes.
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