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
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.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Allergens
Nightshade, Chicken egg
Diet
Paleo, Keto, Sirtfood
Course
Lunch, Dinner