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| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
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Info
This low-carb recipe gives your protein and heaping plate of veggies.
Directions
- Season chicken cutlets with blackening seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a large skillet over medium-high heat until cooked through, 3 to 4 minutes per side.
- Meanwhile, toss together thinly sliced large fennel bulb, chopped fennel fronds, celery ribs, red onion, 2 tablespoons olive oil, and fresh lemon juice. Stir in avocado and crumbled feta. Season with kosher salt and black pepper. Serve alongside chicken.
Ingredients
1 1/4 lb. chicken cutlets1 1/2 tsp. blackening seasoningKosher salt and black pepper3 tbsp. olive oil1 thinly sliced large fennel bulb3/4 c. fennel fronds (chopped)3 sliced celery ribs1/3 c. sliced red onion2 tbsp. fresh lemon juice1 Sliced avocado1/3 c. Crumbled feta
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