Straccetti di Pollo (Lemon Chicken Strips)

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

10.5 oz

Boneless, Skinless Chicken Breasts

2 Tbsp

Tapioca Starch

to taste

Himalayan Rock Salt

to taste

Ground Black Pepper

1

Lemon , juiced

1 Tbsp

Extra-Virgin Olive Oil

1 bunch

Wild Baby Arugula

Cooking Instructions

HIDE 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 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.