An italian classic dish, sligtly revised to make it healthier and leaner. Replaced beef with organic chicken and flour with tapioca starch to make it Paleo friendly and much lighter!
After my Dessert-Friday idea, which lots of you really liked, starting from today I want to launch Healthy-Monday!
After the weekend, Monday is for most of us the day where we prefer to stay lighter, avoid greasy foods and eat cleaner.
We like to start off the week on a healthy-note, don’t we? Morning workout, healthy breakfast, light lunch, which is why I think that sharing a healthy dish on each Monday, might help you with new ideas for your weekly meals! Agree?
Today’s recipe is a revised version of the traditional Italian dish straccetti. To make it lower in fat I have replaced beef with chicken and to make it paleo, instead of flour I used tapioca starch.
Ingredients (serves 2):
- 300 g chicken breast
- 2 tbsp tapioca starch
- Himalayan salt and ground pepper
- juice of 1 lemon
- 1 tbsp extra virgin olive oil
- a bunch of fresh wild rocket
Cut the chicken breast into very thin strips. Season with salt and pepper. Place it in a bowl and squeeze the juice of a lemon. Cover and let the meat marinate for 1 hour.
In a skillet heat up the oil
Dust the chicken with tapioca flour
and add it to the skillet, cook on medium-high until cooked.
Remove from the heat and stir I the fresh rocket salat. Serve it up and enjoy.
Love the tangy lemony flavour!