1 chicken breast
salt and pepper
juice of 1 lime
juice of 1 lemon
juice of 1 juicing orange
1/2 bunch cilantro leaves
2 tbsp extra virgin olive oil
1 blood orange, peeled and segmented
1/2 fennel bulb, sliced thin
1 tsp fennel leaves
drizzle of balsamic reduction.
Season chicken breast on both sides with salt and pepper.
In a Ziploc bag with raw chicken breast, add juice of lime, lemon, juicing orange, and cilantro. Allow to marinate for about 1 hour in the refrigerator.
Remove chicken from juice, and add to pan of hot oil and cook on both sides until white in the middle.
In a bowl, combine the orange and fennel bulb and leaves; and mix together.
Top the chicken with orange and fennel mixture, and drizzle with balsamic reduction.