- 3 Tblsp coconut oil
- 3 chicken breasts or more if post-workout
- 200g mushrooms, chopped
- 1/2 onion diced
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- handful of corriander, chopped
- 1 lemon, juiced
- 1/4 c reduced sodium wheat free soy sauce
- 1 t sesame oil
- Tobasco or chilli spice
- iceberg lettuce
- 1 avocado, sliced
Heat a pan with 2 tblsp coconut.
Cut the chicken into small slices and add the pan. The chicken doesn’t need to brown, just cook it until it’s fully cooked.
While the chicken is cooking, add the lemon juice, chili sauce, soy sauce, sesame oil, shallots and corriander into a serving bowl.
Once the chicken is done, add it to the bowl.
Add some more coconut oil to the pan and toss in the mushrooms, onion and garlic. Saute until golden, about 10 minutes. Add to the bowl. Toss everything around to coat in the oil.
Remove the stem of your lettuce head with a knife and slice the head in 1/2, lengthwise. Peel the lettuce into individual “cups” and wash.
Pile the chicken into your lettuce cups and top with avocado.
Eat and enjoy!