Poultry & Wild Recipes
Baby leaf lettuce
Olive oil (extra vierge)
Slice the cucumber and avocado.
Rub the chicken fillet with paprika, oregano, ginger, garlic, pepper and salt.
Heat the coconut oil in a frying pan and fry the chicken fillet until golden brown and cooked in approximately 15-20 minutes.
Divide the lettuce and cucumber on plates and sprinkle with olive oil and lemon juice. Divide the chicken on the plates.
Serve with avocado if necessary.
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Fruit, Nightshade, Citrus
Paleo, Keto, Sirtfood
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