Chicken Strawberry Salad Bowls⠀

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Chicken Strawberry Salad Bowls

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

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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