Peel oranges and carefully cut out the orange fillets between the separating skins, catching the juice and squeezing out the rest. Put in a bowl. Wash and clean the fennel and put the fennel greens aside. Finely slice the fennel, wash the figs and cut into wedges, and finely chop the herbs. Mix the figs and fennel in the bowl with the orange fillets with orange juice.
Pat the chicken breasts dry, season with salt and pepper. Heat 1 tablespoon of rapeseed oil in a pan, fry the meat on both sides. Reduce the heat and simmer the chicken breasts with the lid closed for about 10 minutes, turning occasionally.
Mix the olive oil with the herbs into the fennel salad, season with salt and pepper. Sprinkle the chicken breasts with chilli and cut the chicken breasts open. Spread the low-carb chicken salad on plates and serve garnished with fennel greens.
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