Serve this easy and nourishing chicken dinner over cooked rice noodles, zucchini noodles, or cooked rice. It is delicious served with baby arugula and a Lemon-Garlic Salad Dressing.
Ingredients
2 pounds
boneless chicken breasts
¼ cups
sweet rice flour
1 teaspoons
Herbamare
½ teaspoons
black pepper
3 tablespoons
extra virgin olive oil
3 cloves
garlic
crushed
2 medium
fennel bulbs
thinly sliced
1 cups
chicken stock
1 large
lemons
juiced
¼ cups
chopped
parsley
