Summary

Ingredients

• 1 orange (s)
• 150 ml orange juice
• 2 cloves garlic, chopped
• 1 teaspoon fennel seeds, ground
• 2 chicken breast fillet (s), 100 g each
• 1 tuber fennel
• 6 olives, black
• 1 tablespoon oil
• 2 slices cheese (Maasdammer)

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Instructions

1. Peel and slice the orange.
2. Mix the orange juice, clove of garlic and fennel seeds together. Let the chicken breast fillets and orange slices stand in the marinade for approx. 60 minutes.
3. 1 fennel bulb in strips and cut the black, pitted olives into strips.
4. Fry the dabbed meat in 1 tablespoon oil, season, keep warm. Steam the fennel in the frying fat, add the marinade and olives, heat up. Place the meat on the vegetables, melt 1 slice of Maasdammer on each. Garnish with fennel greens.
5. Only 11 g of fat per serving