Lemon Chicken & Fennel Salad
350gm chicken breast
1 small fennel bulb, finely shredded
80gm mixed salad leaves
Sea salt and pepper
1 tsp olive oil
1 Tbs fresh basil leaves
Heat the olive oil in fry pan. Slice the chicken in half, width wise. Give them a squeeze of lemon juice and season with sea salt and pepper.
Place the chicken in the fry pan and cook them on each side for around 5 minutes, or until they are cooked through.
Zest the lemon to get around 1 teaspoon of zest.
Toss together the salad leaves, fennel and avocado. Divide it onto the serving plates.
Top the salad with the cooked chicken and sprinkle with the lemon zest and basil leaves.
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