Salad with chicken in a crispy crust — Meal
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Macros (per serving)

Fat

56%

(32 g)

Protein

23%

(31 g)

Carbs

21%

(28 g)

18 g Net,

10 g Fiber

527 Calories (per serving)

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Salads

Salad with chicken in a crispy crust

By Meal.com

Ingredients

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Chicken breast

200 g

Egg

1 piece

Coconut chips

40 g

lettuce

150 g

Tomatoes (wedges)

6 pieces

Cucumber

1 piece

Olive oil

1 Tbsp

Balsamic vinegar

to taste

Black pepper

1 pinch

Salt

1 pinch

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Preheat the oven to 400ºF.

2

Line a baking tray with baking parchment.

3

Put the egg into a small bowl and whisk with a fork.

4

Put the coconut chips into another small bowl.

5

Cut the chicken breast into strips. Lay the strips on a flat surface and, using a pan or meat hammer, flatten them.

6

Dip each piece of chicken into the egg and then into the coconut chips. Place on the baking tray.

7

Continue until all the chicken has been used.

8

Bake the chicken pieces in the center of the preheated oven for 15-20 minutes.

9

Divide the salad over a bowl or 2 plates. Divide the tomato and cucumber and, finally, place the chicken on top.

10

Sprinkle with olive oil, balsamic vinegar and a pinch of salt and pepper.

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Details

Allergens

Nightshade, Chicken egg

Diet

Paleo, Keto, Sirtfood

Course

Lunch, Dinner

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