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RECIPE
7 INGREDIENTS4 STEPS1HR 20MIN

Straccetti di Pollo (Lemon Chicken Strips)

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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 20MIN
Total Time
20MIN
Active Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
Tapioca Starch
1
Lemon , juiced
1 Tbsp
Extra-Virgin Olive Oil
1 bunch
Wild Baby Arugula

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Nutrition Per Serving

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CALORIES
249
FAT
9.0 g
PROTEIN
31.8 g
CARBS
11.4 g

Cooking Instructions

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Step 1
Cut the Boneless, Skinless Chicken Breast (300 gram) 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 tablespoon). Dust the chicken with Tapioca Starch (2 tablespoon) and some extra Ground Black Pepper (to taste).
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.

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Nutrition Per Serving
Calories
249
% Daily Value*
Fat
9.0 g
12%
Saturated Fat
1.7 g
8%
Trans Fat
0.0 g
--
Cholesterol
87.0 mg
29%
Carbohydrates
11.4 g
4%
Fiber
2.0 g
7%
Sugars
1.5 g
--
Protein
31.8 g
64%
Sodium
79.9 mg
3%
Vitamin D
--
--
Calcium
46.2 mg
4%
Iron
1.6 mg
9%
Potassium
58.6 mg
1%
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