INGREDIENTS
(2 Servings)
8 oz of Chicken Breast 4 Cups of Spinach
1 Avocado
1 Tomato
1/2 Cup of Red Onion
1/2 Cup of Bean Sprouts
2 Tbsp of Sliced Almonds
2 Tbsp of Sesame Seeds
2 Tbsp of Sesame Oil
1 tsp of Coconut Oil
NUTRITIONAL VALUE (per serving)
Fat: 34 g
Carbs: 20 g
Net Carbs: 5 g
Protein: 33 g
Total Calories: 499 Calories
DIRECTIONS
Pre-heat the oven at 175C/350F.
Bake the chicken breast for about 30 minutes.
Meanwhile prepare the vegetables by chopping the avocado, tomato and red onions.
Place all of the salad ingredients into a bowl and toss the salad a few times to make sure the sesame oil coats everything.
Once the chicken is done shred it with a fork and add it to the salad.
