Cooking Instructions
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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 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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