Directions:
- Sprinkle the fennel seeds in the bottom of a nonstick pan and cook over medium heat, shaking pan occasionally, until toasted, about 5 minutes.
- Transfer to a plate to cool, then grind seeds in a spice grinder or grind with a mortar and pestle; set aside.
- Sprinkle the chicken breasts with salt and cayenne.
- Heat the oil in the same pan over medium heat.
- Add chicken and cook until lightly browned, about 3 minutes on each side; transfer to a plate and set aside.
- Add onion and garlic to pan; cook over medium heat, stirring frequently, until golden brown, about 10 minutes.
- Add the bell peppers, chicken, fennel, and broth; bring to boil.
- Reduce the heat and simmer, covered, until chicken is cooked through and bell peppers are tender, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.33 Kcal (2936 kJ) | ||
| Calories from fat | 335.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.23g | 57% | |
|---|---|---|---|
| Cholesterol | 175.12mg | 58% | |
| Sodium | 2490.58mg | 104% | |
| Potassium | 1112.1mg | 24% | |
| Total Carbs | 45.33g | 15% | |
| Sugars | 13.58g | 54% | |
| Dietary Fiber | 8.96g | 36% | |
| Protein | 46.74g | 93% | |
| Vitamin C | 140.8mg | 235% | |
| Vitamin A | 3mg | 99% | |
| Iron | 52.8mg | 293% | |
| Calcium | 151mg | 15% | |
| Amount Per 100 g | |||
| Calories | 107.79 Kcal (451 kJ) | ||
| Calories from fat | 51.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 57% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 58% | |
| Sodium | 382.8mg | 104% | |
| Potassium | 170.93mg | 24% | |
| Total Carbs | 6.97g | 15% | |
| Sugars | 2.09g | 54% | |
| Dietary Fiber | 1.38g | 36% | |
| Protein | 7.18g | 93% | |
| Vitamin C | 21.6mg | 235% | |
| Vitamin A | 0.5mg | 99% | |
| Iron | 8.1mg | 293% | |
| Calcium | 23.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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