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Almond Orange Crusted Chicken with Fennel Arugula Salad
- 1 orange
- 2 egg whites
- 3/4 cup sliced almonds, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
- Cooking spray
- 1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons
- 4 cups arugula, lightly packed, coarsely chopped if leaves are large
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 18.8g|
|Saturated Fat 2.5g|
|Total Carbohydrate 17.1g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|