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
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