Simple Chicken, Chips and Salad

1. 1

   Put the chicken strips, garlic, lemon juice and zest, chilies in a large bowl and mix well.

2. 2

   Cover and leave to marinade in the fridge for at least 30 mins.

3. 3

   (Add little olive oil/coconut oil if leaving overnight or longer than 30 mins).

4. 4

   Heat 1 tbsp coconut oil in a frying pan over medium heat.

5. 5

   Add potato sticks and fry.

6. 6

   Once browned on all side and crisp, remove them from pan and cover with kitchen paper.

7. 7

   On the same pan, add coconut oil, then add the chicken strips and fry on each side until golden brown and cooked.

8. 8

   Turn off the heat, add about 2 tbsp water and cover with a lid.

9. 9

   This allows the chicken to cool slowly without getting too dry.

10. 10

    Sprinkle with the paprika, salt and pepper and serve with green salad, olive oil and lemon dressing.

11. 11

    Serve with boiled potatoes (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.