Dinner
Chicken Breast with Quinoa and Fennel
Gently cooked chicken breast over fluffy quinoa, with soft-steamed fennel and a little dill – a lean, protein-rich dinner with a pleasantly delicate aroma. One teaspoon of rapeseed oil is all it takes.
- Gluten-free
- High-protein
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Ingredients
- 300 g chicken breast
- 140 g quinoa
- 1 fennel bulb
- 1 tsp rapeseed oil
- 1 tbsp dill
- 1 pinch salt
Method
- Rinse the quinoa and cook for 12–15 minutes.
- Cut the fennel into fine strips and steam soft with a little water.
- Cook the chicken gently in the oil and slice.
- Arrange quinoa, fennel and chicken and season with dill and salt.
Why this recipe is gentle
Chicken breast and quinoa provide plenty of protein with little fat. The fennel is steamed soft in a little water, and dill instead of hot spices keeps the dish free of onion, garlic, tomato and citrus, so it stays nicely mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Cut the fennel into fine strips so it turns soft faster and more evenly.
- Cook the chicken over low heat and avoid heavy browning to keep it tender.
- Test fennel for yourself and keep the portion in check; fat level, portion size and personal triggers influence individual tolerance.
