Poultry & Wild Recipes
Celtic sea salt
Olive oil (extra vierge)
Apple cider vinegar
Cut the chicken thighs into cubes.
Thinly slice the asparagus, finely chop the fennel and grate the carrot.
Heat the coconut oil in a frying pan and fry the chicken cubes all around until golden brown and cooked. Season with cumin seeds, lemon juice and salt and pepper and fry for a short while toss.
In a large bowl, mix the arugula with asparagus, fennel and carrot grater and mix in the chicken.
Sprinkle with the olive oil and apple cider vinegar.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Lunch, Dinner, Side dish
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