Summer Fried Chicken

Delicious high protein (30g) summer salad that'll keep you satiated until your next meal.
For 1 / 10 min to prep. | ​ |
INGREDIENT | MEASURE |
Chicken breast (pre cooked & chopped) | 1/30g |
Flesh of a ripe avocado | 1 |
Rocket (or any fresh salad leaves) | Fresh 2 cups frozen 1 ball |
Pomegranate seeds | 2 tbsp |
Coconut oil | 1 tsp |
Olive oil | 1 tbsp less if calorie restricting. |
Apple cider vinegar | 1 tbsp or to taste |
Sea salt | To taste |
EQUIPMENT |
Small frying pan, Chopping board & knife. |
TO MAKE |
Heat the coconut oil in the pan |
Chop or use pre cooked chicken ( I cook mine in batches at the start of the week & keep refrigerated in an air tight container for easy reach & use) or purchase pre cooked chicken. |
Place the chicken pieces in the pan & leave to turn golden, turn over for both sides |
Wash salad leaves, dry spin & place on plate |
Cut avocado in half, pit, cut into sections & scoop over leaves |
Place cooked chicken, avocado & pomegranate over the leaves |
Season with salt, olive oil & vinegar & serve |
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