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!
Total Time
1hr 20min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
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
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.
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).
3.
Add chicken to the skillet, then cook on medium-high until cooked.
4.
Remove chicken from the heat and stir it into the Wild Baby Arugula (1 bunch). Serve it up and enjoy.
Nutrition Per Serving
CALORIES
249
FAT
9.0 g
PROTEIN
31.8 g
CARBS
11.4 g
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