Preparing delicious, healthy food doesn’t have to be stressful. This nutritious salad is the perfect light lunch and takes just minutes to prepare.

Recipes Leah Itsines | Styling Natalie Homan | Photographs Brendan Homan

Orange & fennel chicken salad
Serves 1
Cook time: 20 minutes 

1 large chicken breast
pinch of salt and pepper
sprinkle of paprika
pinch of dried oregano
½ lemon, juiced

orange & fennel salad
1 medium fennel bulb, sliced
1 large orange, peeled and sliced thinly in rounds
fresh parsley
½ lemon, juiced
salt and olive oil

Pre-heat oven to 180C. Coat chicken breast in salt, pepper, paprika, oregano and lemon juice. Leave to marinate for 1 hour. 

In a small pan, heat a small splash of olive oil over medium heat. Lightly brown the chicken breast all over and transfer to a lined baking tray. Place into the oven for 15 minutes or until completely cooked through. Meanwhile, add fennel, orange, parsley, lemon, salt and olive oil into a serving bowl and mix well.

Transfer salad to a serving plate and top with sliced chicken. 

 

This recipe first appeared in the February 2020 issue of SALIFE magazine.