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SideChef
Recipes
Dairy-Free
Straccetti di Pollo (Lemon Chicken Strips)
Recipe

7 INGREDIENTS • 4 STEPS • 1HR 20MINS

Straccetti di Pollo (Lemon Chicken Strips)

An Italian classic dish slightly revised to make it healthier and leaner. Replaced beef with organic chicken and flour with tapioca starch to make it Paleo-friendly and much lighter!
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Straccetti di Pollo (Lemon Chicken Strips)
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
An Italian classic dish slightly revised to make it healthier and leaner. Replaced beef with organic chicken and flour with tapioca starch to make it Paleo-friendly and much lighter!
1HR 20MINS
Total Time
$2.61
Cost Per Serving
Ingredients
Servings
2
US / Metric
Boneless, Skinless Chicken Breast
10.5 oz
Boneless, Skinless Chicken Breasts
Tapioca Starch
2 Tbsp
Tapioca Starch
Himalayan Rock Salt
to taste
Himalayan Rock Salt
Ground Black Pepper
to taste
Ground Black Pepper
Lemon
1
Lemon, juiced
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Wild Baby Arugula
1 bunch
Wild Baby Arugula
Nutrition Per Serving
VIEW ALL
Calories
249
Fat
9.0 g
Protein
31.8 g
Carbs
11.4 g
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Straccetti di Pollo (Lemon Chicken Strips)
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Cut the Boneless, Skinless Chicken Breasts (10.5 oz) into very thin strips. Season with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste). Place it in a bowl and add the juice of the Lemon (1). Cover and let the meat marinate for 1 hour.
step 1 Cut the Boneless, Skinless Chicken Breasts (10.5 oz) into very thin strips. Season with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste). Place it in a bowl and add the juice of the Lemon (1). Cover and let the meat marinate for 1 hour.
step 2
In a skillet, heat up the Extra-Virgin Olive Oil (1 Tbsp). Dust the chicken with Tapioca Starch (2 Tbsp) and some extra Ground Black Pepper (to taste).
step 2 In a skillet, heat up the Extra-Virgin Olive Oil (1 Tbsp). Dust the chicken with Tapioca Starch (2 Tbsp) and some extra Ground Black Pepper (to taste).
step 3
Add chicken to the skillet, then cook on medium-high until cooked.
step 3 Add chicken to the skillet, then cook on medium-high until cooked.
step 4
Remove chicken from the heat and stir it into the Wild Baby Arugula (1 bunch). Serve it up and enjoy.
step 4 Remove chicken from the heat and stir it into the Wild Baby Arugula (1 bunch). Serve it up and enjoy.
Tags
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Dairy-Free
Gluten-Free
Chicken
Healthy
Shellfish-Free
Quick & Easy
Italian
Salad
Vegetables
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