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Ingredients
Calculate CostChicken 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
Super marinade
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
Salad topping
Dried figs
50 g
Sunflower seeds
40 g
Walnuts
25 g
Poppy seed
15 g
Rose Petals
2 Tbsp
Instructions
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.
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Details
Allergens
Nuts, Fruit, Citrus, Seeds
Diet
Paleo, Keto, Sirtfood
Course
Lunch, Dinner
Contributor
Marinka Bil
1318 Recipes
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