Chicken thighs
300 g
Coconut oil
1 Tbsp
Baby Romaine lettuce
1 crop
Artichokes Hearts
240 g
Black olives
70 g
Broccoli sprouts
2 hands
Olive oil (extra vierge)
60 ml
Lemon juice
3 Tbsp
Fresh coriander
15 g
Fresh parsley
10 g
Fresh spearmint
10 g
Spring onion
3 pieces
Fresh ginger
2 cm
Garlic
2 cloves
Lime juice
4 Tbsp
Olive oil (extra vierge)
2 Tbsp
Celtic sea salt
1⁄2 tsp
Dried figs
50 g
Sunflower seeds
40 g
Walnuts
25 g
Poppy seed
15 g
Rose Petals
2 Tbsp
Difficulty
Normal
Prep time
1 hr 20 min
Cook time
15 min
1
Make the super marinade and use half a portion.
2
Dice the chicken thighs and mix in the marinade. Marinate for at least 1 hour (or overnight).
3
Heat the coconut oil in a frying pan and fry the chicken pieces around until golden brown and cooked.
4
Coarsely cut the lettuce, cut the artichoke hearts into quarters.
5
Divide the lettuce, artichoke hearts, olives and sprouts over 2 plates. Place the chicken pieces on top.
6
Make the salad topping and use 2 tablespoons for this dish.
7
Sprinkle with olive oil and lemon juice and garnish with the salad topping.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Allergens
Nuts, Fruit, Citrus, Seeds
Diet
Paleo, Keto, Sirtfood
Course
Lunch, Dinner
1318 Recipes
With premium you receive all the Marinka recipes for a healthy lifestyle.
Love Cooking and Sharing Recipes? Get Paid For It!