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Chicken and Vegetables with Fennel
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1 Fat , 2 Vegetables , 2 1/2 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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2 tsp  fennel seed
2 each  whole chicken breast, raw
1 tsp  salt
0.125 tsp  ground cayenne (red pepper)
1 tbsp  olive oil
1 each  Onion, sweet, fresh
2 oz  garlic cloves, chopped
1 each  large red bell peppers
1 each  large green bell peppers
0 1/4 cup  cold water
  1. Place fennel seeds in a nonstick Dutch oven over medium heat. Lightly toast seeds, shaking the pan occasionally, about 5 minutes.
  2. Cool on a plate and place in a spice grinder to grind, set aside.
  3. Season the chicken with the salt and cayenne.
  4. Using the same Dutch oven, heat oil over medium heat, add chicken, and cook until lightly brown, about 3 minutes per side.
  5. Remove from pan and place on a plate, set aside.
  6. Return Dutch oven to stove and add onion and garlic. Cook, stirring often, until golden, about 10 minutes.
  7. Stir in both red and green peppers, chicken, and water, bring to a boil.
  8. Cover, lower heat, and simmer until thoroughly cooked, about 20 minutes.
  9. Stir in the ground toasted fennel and serve.

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