We always get asked, “Will I still be able to eat pizza on your… Read more »
This combo is a classic! Simple to make, tastes amazing and can be made from scratch in no time at all. It’s a perfect low carb dinner or lunch that is great for using up what’s left in the fridge. For our version, we’ve used:
Start by heating up the oven and putting a frying pan on the hob. Lay the bacon flat on a chopping board and simply wrap round the center of the chicken breast. Place the breast in to the hot pan making sure the ends of the bacon are put directly on the pan. This will help seal the bacon around the chicken. Add a little more oil and season with salt then leave for a minute and then put in to the hot oven.
Whilst it’s cooking you have the perfect chance to prepare the salad. Chop some cherry tomatoes in half and finely slice 1/2 a red onion. Dice the chili in to small pieces (use as much or as little as you like) and zest a juice half a lime. Finely slice 1/2 an avocado and add all the ingredients in to a bowl with a good glug of oil and seasoning. Once the chicken breast is cooked, place the salad on a plate and rest the chicken breast on top! #unleashthechef
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