Chicken Breast with Fennel and Rocket Salad


  • 4 chicken breasts, skin on
  • Juice of 1 lemon
  • 1 tablesp. olive oil
  • Salt and black pepper
  • 2 fennel bulbs, sliced thinly as possible
  • 2 tablesp. olive oil
  • Juice of 1 lemon
  • 1 tablesp. good quality mustard
  • Handful rocket leaves per person


An hour or two ahead if possible place the chicken breasts in a shallow dish.  Pour over the lemon juice, olive oil and seasoning.


Prepare the salad – put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning.  Mix the fennel and dressing together – set aside.


Seal the chicken breasts on a hot pan until well browned.  Then finish cooking in the oven for 10-15 minutes.

Serving Suggestions

Slice the chicken, serve with a mound of the salad and the rocket leaves on top.  Drizzle with a little olive oil and balsamic vinegar and a little black pepper.