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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken and Vegetables with Fennel

Source: dLife

Chicken breast simmered with onions and peppers and seasoned with toasted fennel seeds.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	207.5

Total Carbs	11.6 g

Dietary Fiber	2.7 g

Sugars	6.8 g

Total Fat	10.5 g

Saturated Fat	2.4 g

Unsaturated Fat	1.9 g

Potassium	511.8 mg

Protein	16.8 g

Sodium	638.3 mg

Dietary Exchanges 10.5 Fat, 2.0 Vegetables, 2.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place fennel seeds in a nonstick Dutch oven over medium heat. Lightly toast seeds, shaking the pan occasionally, about 5 minutes.
Cool on a plate and place in a spice grinder to grind, set aside.
Season the chicken with the salt and cayenne.
Using the same Dutch oven, heat oil over medium heat, add chicken, and cook until lightly brown, about 3 minutes per side.
Remove from pan and place on a plate, set aside.
Return Dutch oven to stove and add onion and garlic. Cook, stirring often, until golden, about 10 minutes.
Stir in both red and green peppers, chicken, and water, bring to a boil.
Cover, lower heat, and simmer until thoroughly cooked, about 20 minutes.
Stir in the ground toasted fennel and serve.