Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
INGREDIENTS
■reciepe for one portion soup
■masoor dal 100g
■carrot 20g
■onion 10g
■celery 20g
■chicken stock 250ml
■cumin powder 5g
■termaric poder 5g
■salt 1tsp
■pepper 1tsp
■corn oil 10ml
■garlic 2g
■lemon 10g
■fried bread 10g
METHOD
■add corn oil in the sauce pan and heat it, add the onion and garlic sautee before getting brown colour add the celery carrot and sautee about 5 min. then add the lentil then sautee after few min add the chicken stock bring to simmer keep cooking till the lentil is over cook, add the seasonin, cumin, termaric,white pepper and salt, remove it from the heat and blend properly.add some lemon juice.fried some bread for garnish and a wage of lemon also for garnish.serve immediately.
Comments