Informations supplémentaires
30 min.
|
528 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Place the pretzels in a ziplock bag and crush them into small pieces. Thinly slice the fennel. Chop the cranberries and the dill. On a separate board, cut the chicken breasts into strips.
2. Bread the chicken
In a bowl, mix half of the yogurt with half of the dijon mustard. In another bowl place the crush pretzel. Coat the chicken pieces with the yogourt and then in the pretzels.
3. Cook the chicken
Spread the breaded chicken pieces on a baking sheet. Brush with olive oil. Bake for18-20 minutes.
4. Make the salad
In a bowl, mix half of the honey, 1 tbsp of vinegar and tbsp of olive oil. In a bowl, combine the fennel, the dill, and the cranberries and the honey sauce.
5. Make the sauce
In a bowl, combine the rest of the yogurt, the rest of the dijon mustard and the rest of the honey.
6. Plate your dish
Serve the breaded chicken with the sauce and the fennel salad. Bon appétit!
2unitChicken Breast
1unitMini pretzels
1unitFennel Bulb(s)
1unitDill
30mlDried Cranberries
2unitHoney
30mlDijon Mustard
100gGreek Yogourt 2%
What you need
Baking sheet, bowls.
528 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
55g
18%
fat
19g
29%
cholesterol
94mg
31%
fiber
5g
20%
protein
37g
saturated
3g
15%
sodium
454mg
19%
sugar
30g
trans
0g