Chicken Strawberry Salad Bowls⠀


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Chicken Strawberry Salad Bowls

Ingredients:
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4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, feta, or goat cheese
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired

Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers.
Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy!

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