Poultry & Wild Recipes
Celtic sea salt
Olive oil (extra vierge)
Cut the chicken fillet into cubes. Finely chop the iceberg lettuce and the cucumber. Then cut the artichoke hearts into quarters.
Heat the coconut oil in a frying pan and fry the chicken briefly. Add mustard, oregano, garlic powder, pepper and salt and continue to fry until the chicken is golden brown and cooked.
Mix the remaining ingredients in a bowl and serve this salad with the chicken.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Mustard, Citrus
Paleo, Keto, Sirtfood
Lunch, Dinner, Side dish, Appetizer
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