INGREDIENTS

1 1/4 lb. chicken cutlets

1 1/2 tsp. blackening seasoning

Kosher salt and black pepper

3 tbsp. olive oil

1 thinly sliced large fennel bulb

3/4 c. fennel fronds (chopped)

3 sliced celery ribs

1/3 c. sliced red onion

2 tbsp. fresh lemon juice

1 Sliced avocado

1/3 c. Crumbled feta

DIRECTIONS

Season chicken cutlets with blackening seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a large skillet over medium-high heat until cooked through, 3 to 4 minutes per side.

Meanwhile, toss together thinly sliced large fennel bulb, chopped fennel fronds, celery ribs, red onion, 2 tablespoons olive oil, and fresh lemon juice. Stir in avocado and crumbled feta. Season with kosher salt and black pepper. Serve alongside chicken.

YIELDS: 4 SERVINGS PREP TIME: 10 MINS TOTAL: 20 MINS

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