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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. Put the chicken in a siplock bag and pour in the marinade. Place chicken in the refrigerator until ready to grill. | 2. For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. Reduce heat and cppk 5 minutes, remove from heat and keep warm. | 3. For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste. | 4. Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees. | 5. Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. Cut vegetables into slices, add the olives and toss with reserved vinaigrette. | 6. To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. Garnish with fennel fonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
white wine vinegar	1	tablespoon		-	-	-	-
honey	1	tablespoon		-	-	-	-
salt black pepper				-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
kosher salt	1	teaspoon		-	-	-	-
chicken breast	4	boneless	skinless boneless	-	-	-	-
red pepper	1/2	cup	jarred roasted	30.0	6.6075	1.4025	0.33
white wine vinegar	1/4	cup		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
almond	2	tablespoons	slivered toasted	240.44799999999998	0.0	0.0	27.2
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
kosher salt				-	-	-	-
red pepper flake				-	-	-	-
red onion	1		sliced	64.0	14.944	1.76	0.16
fennel bulb	1		sliced	6.7425	1.5878	0.2697	0.0435
olive oil				-	-	-	-
salt pepper				-	-	-	-
kalamata olive	1/4	cup	pitted halved	-	-	-	-
fennel	1/4	cup	chopped	6.7425	1.5878	0.2697	0.0435
vinaigrette			reserved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.