Kale grapefruit salad with chicken — Meal
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Macros (per serving)

Fat

70%

(69 g)

Protein

15%

(34 g)

Carbs

15%

(36 g)

23 g Net,

13 g Fiber

902 Calories (per serving)

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Poultry & Wild Recipes

Kale grapefruit salad with chicken

Ingredients

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Coconut oil

1 Tbsp

Chicken breast

250 g

Black pepper

to taste

Celtic sea salt

to taste

Kale

100 g

Cooked red beets

250 g

Grapefruit

1 piece

Avocado

1 piece

Olive oil (extra vierge)

4 Tbsp

Lemon juice

2 Tbsp

Fresh spearmint

2 Tbsp

Macadamia nuts

1 hand

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Cut the kale, dice the beetroot and cut the grapefruit in parts.

2

Cut the avocado and chop the fresh mint.

3

Heat the coconut oil in a frying pan and fry the chicken fillet around it until golden brown and cooked, about 20 minutes. Sprinkle with salt and pepper.

4

In the meantime, knead the kale with your hands until it has softened a bit. This takes about 5 minutes. This makes the kale easier to digest and softer in the mouth. Do not skip this step!

5

Divide the kale between 2 plates and mix with beetroot, grapefruit and avocado.

6

Sprinkle with olive oil and lemon juice.

7

Cut the fried chicken into slices and divide among the salads.

8

Garnish with mint and macadamia nuts.

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Details

Allergens

Nuts, Fruit, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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