Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 450 g

Pantry

  • Olive Oil 4 Tbsp

  • Black Pepper 1/2 tsp

Produce

  • Limes 1 1/2

  • Fresh Red Tomatoes 4

  • Yellow Onion 1/2

  • Red/Green Chilli 1

  • Coriander 1 bunch

  • Sunflower Sprouts 40 g

  • Fresh Butterhead Lettuce 2 heads

Spices

  • Chilli Powder 2 tsp

  • Salt 1 tsp

Preparation

  1. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4 , diced Fresh Red Tomatoes
    • 1/2 , diced Yellow Onion
    • 1 , sliced Red/Green Chilli
    • 1 bunch , stems removed, chopped Coriander
    • 2 , juiced Limes
    • 2 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1/2 tsp Black Pepper

  2. Pull Apart Lettuce Cups

    Wash & dry lettuce. Separate leaves.

    • 2 heads Fresh Butterhead Lettuce

  3. Prep Sprouts

    Wash & dry sprouts.

    • 40 g Sunflower Sprouts

  4. Sear & Season Chicken

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil and sliced chicken. Cook for 3 minutes on each side or until golden brown; season halfway through.

    • 450 g , sliced Boneless Skinless Chicken Breasts
    • 1/2 , juiced Lime
    • 2 Tbsp Olive Oil
    • 2 tsp Chilli Powder
    • 1/2 tsp Salt

  5. Serve & Enjoy

    Pair with good music.

Suggested Meals

Paleo Banana

Pancakes

Orange Sesame

Chicken

Honey Mustard

Ribs

Paleo Courgette

Carrot Pancakes

BBQ Chicken

Breast

Nutrition

  Amount per
serving		 Daily value percentage
Calories 310 kcal  
Total Fat 16 g 21%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 14 g  
Cholesterol 80 mg 27%
Sodium 690 mg 30%
Total Carbohydrate 12 g 4%
Fiber Total Dietary 4 g 15%
Sugars Total 5 g  
Protein 29 g 58%
Vitamin C 36 mg 40%
Calcium Ca 82 mg 6%
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By Innit Culinary Team