The Importance of Fibre for Bodybuilders
The importance of fibre as an essential nutrient is often overlooked and the daily requirements of obtaining enough presents a ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Fat Loss: What Happens & How It Works (Part 1)
Fat loss is the ever-elusive conquest of anyone and everyone who is into health and fitness. Observationally I also think ...
Glycine
Glycine is unique in that it is the most simple amino acid and makes a base-building block for many other ...
“Fructose makes you Fat!”… Credible Concern or Widespread Alarmism?
Is fructose REALLY an enemy to fat loss? Does this particular type of sugar REALLY impact body composition to any ...
Vitamins: The Forgotten Factor Holding You Back
Even a slight vitamin deficiency can halt muscle gain in its tracks... the scary thing is, you're probably deficient already! ...
Should My Calories Be The Same On Arm Day and Leg Day?
Energy expenditure can vary greatly from large muscle groups to small muscle groups. This is evident easily by the poundage ...
See More
Chicken with Fennel and Onion Pan Sauce
2 Servings
Ingredients:
1 fennel
1 onion
1 lb. chicken pieces (breast is ideal)
½ tsp salt
½ tsp thyme
½ tsp sage
½ tsp white pepper (can substitute black)
1 c chicken (or vegetable) stock
1 Tb lemon juice
½ Tb coconut oil
Directions:
1. Prepare fennel by slicing off and discarding stalks and retaining the bulb.
2. Chop fennel bulb and onion into slices.
3. Heat coconut oil in a pan over medium high heat. Add seasonings to coconut oil and allow to heat through for 10 seconds.
4. Add chicken to the pan and cook for 4-5 minutes (until brown). Flip and continue cooking until chicken is completely done (5-10 minutes, depending on thickness).
5. Remove chicken from pan and set aside.
6. Add onion and fennel to the pan over medium heat (add a touch more oil if necessary).
7. Sauté for 2-3 minutes until onion starts to caramelize.
8. Add in lemon juice and stock, and use spatula to deglaze the pan (scrape brown bits up – they are full of flavor). Let liquid reduce for 3-4 minutes.
9. Serve chicken, pouring fennel-onion mixture over the top.
