Chicken with fennel salad and lemon rice

Name: chicken with fennel salad and lemon rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lemon; 5 tablespoons extra virgin olive oil; bag fresh fresh mint a 15 g), finely chopped; 300 g risotto rice pack a 500 g; 1 great fennel approx. 300 g; 1 tablespoon mild paprika; 2 teaspoons cinnamon; 4 little chicken fillets; 1 bag lamb's lettuce 75 g

A tasty recipe. The main course contains the following ingredients: poultry, lemon, extra virgin olive oil, fresh mint (a 15 g), finely chopped), risotto rice (500 g pack), fennel (about 300 g), mild paprika, cinnamon, chicken fillets and lamb's lettuce (75 g).

Ingredients

Directions

Lemon clean-boar, peel grating and grate fruit.
In salad bowl, mix 1 tbsp lemon juice with 3 tbsp oil, fresh mint and salt and pepper to taste until dressing.
Rice with the rest of lemon juice, grater and salt according to the instructions on the container.
In the meantime, clean fennel and (in food processor) plan or cut into wafer thin strips.
Pour fennel through dressing and leave to stand for 10 minutes.
In a bowl mix 2 tbsp oil with paprika, cinnamon, 2 tsp pepper and salt to taste.
Cover chicken fillets with herb mixture.
In dry frying pan chicken breasts on medium heat in 10 min.
Around brown bowls.
Add 100 ml warm water to baking fat and simmer chicken breasts for another 5 minutes.
Blow the lettuce airy through fennel.
Serving chicken fillets with fennel salad and lemon rice..