Mediterranean Walnut-Crusted Chicken with Fennel Slaw
Crispy, oven-baked chicken coated in a savory walnut and herb crust is paired with a zesty fennel and herb slaw tossed in a lemon-olive oil dressing. It’s a Mediterranean-inspired, protein-rich meal with satisfying crunch, brightness, and a touch of elegance — ideal for lunch or dinner.
⏱️ Time
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Ingredients
For the Walnut-Crusted Chicken:
2 large boneless, skinless chicken breasts (or 4 thin cutlets)
¾ cup raw walnuts
¼ cup whole wheat or panko breadcrumbs (or almond flour for gluten-free)
1 tsp dried oregano
½ tsp garlic powder
½ tsp paprika
¼ tsp salt & black pepper
1 egg, beaten (or 2 tbsp Greek yogurt for coating)
1 tbsp Dijon or grainy mustard (optional, adds flavor)
Olive oil spray or drizzle, for baking
For the Fennel Slaw:
1 large fennel bulb, thinly sliced (fronds reserved for garnish)
1 small cucumber, sliced into ribbons or thin matchsticks
½ small red onion, thinly sliced
Juice of 1 lemon
2 tbsp olive oil
Salt & black pepper to taste
1 tbsp chopped fresh dill or parsley
Optional: 1 tsp honey or Dijon mustard (for extra flavor in dressing)
️ Instructions
Step 1: Prepare the Walnut Crust
1. In a food processor, pulse walnuts, breadcrumbs, oregano, garlic powder, paprika, salt, and pepper until fine and crumbly (not a paste).
2. Transfer to a shallow dish.
Step 2: Coat the Chicken
1. Pound chicken breasts to even thickness if needed.
2. Dip chicken in beaten egg (or yogurt mixed with mustard if using), then press into the walnut mixture to coat both sides.
Step 3: Bake the Chicken
1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment or lightly greased foil.
2. Place chicken on the sheet. Spray or drizzle lightly with olive oil.
3. Bake 20–25 minutes (flip halfway if needed), until golden and cooked through (internal temp 75°C / 165°F).
Step 4: Make the Fennel Slaw
1. Toss sliced fennel, cucumber, and red onion in a bowl.
2. In a small jar or bowl, whisk lemon juice, olive oil, salt, pepper, and herbs (add honey or mustard if desired).
3. Pour over slaw and toss well. Let sit 5–10 minutes to soften.
Step 5: Assemble & Serve
1. Slice or serve the walnut-crusted chicken whole.
2. Plate with fennel slaw on the side or underneath.
3. Garnish with fennel fronds and an extra squeeze of lemon.
Tips & Notes
Use thin-sliced chicken or cutlets for quicker cooking and extra crispiness.
Slaw improves as it rests — make it up to an hour ahead.
Try adding thin apple slices or shaved radish to the slaw for variation.
❓ Frequently asked questions FAQs
Can I pan-fry the chicken instead of baking?
Yes, use medium heat with a little olive oil — about 4–5 minutes per side until golden and cooked through.
Can I make this gluten-free?
Yes — use almond flour or gluten-free breadcrumbs in place of regular breadcrumbs.
Can I make it dairy-free?
Yes — skip Greek yogurt and use egg or plant-based milk as the coating.
Nutritional Information
Calories: 440
Protein: 32g
Carbs: 12g
Fat: 30g
Fiber: 4g
Sugar: 3g