Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breast 450 g

Pantry

  • Olive Oil 4 Tbsp

Produce

  • Coriander 1 bunch

  • Yellow Onion 1/2

  • Red/Green Chilli 1

  • Limes 1 1/2

  • Fresh Red Tomatoes 4

  • Fresh Sunflower Sprouts 40 g

  • Fresh Butterhead Lettuce 2 heads

Spices

  • Salt 1/2 Tbsp

  • Black Pepper 1/2 tsp

  • Chilli Powder 2 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 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 Fresh 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 Breast
    • 1/2, juiced Lime
    • 2 Tbsp Olive Oil
    • 2 tsp Chilli Powder
    • 1/2 tsp Salt
  5. Serve & Enjoy

    Pair with good music.

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 980 mg 45%
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