Recipes

Ingredients

1. 0.20 g Black Pepper (to taste)
2. 100 g Cabbage (shredded)
3. 50 g Carrots (grated)
4. 280 g Chicken Breast
5. 1 tbsp Coconut Oil
6. 90 g Kale
7. 160 g Red Capsicum (sliced)

Instructions

1. To make the nut butter dressing, combine all ingredients in a bowl and mix well.
2. Chop the kale, capsicum and cabbage, and great the carrot. Then toss in a salad bowl.
3. Cut chicken breast into strips. Heat the coconut oil in a pan, then add the chicken strips and season with salt and pepper. Fry on medium-high heat for 5mins on each side or until golden brown.
4. To serve, divide the salad between 4 bowls and top with chicken. Drizzle the nut butter dressing over each and season with black pepper and extra lime if desired.