LOW CARB DINNERS
This is one of my top go to low carb sumptous eats. Gorgeous juicy chicken breast bashed out thin and chargrilled, left to rest to ensure a super juicy burger, stuffed in to iceberg lettuce cups and layered with pickled jalapenos, fresh coriander, fresh red jalapeno chilli and a generous dollop of natural yogurt. I like to make one 227g chicken breast make 4 mini burgers, it satisfys the greedy I just love to eat part of me.
Prep time 7 minutes / Cooking time 7 minutes
Ingredients
(serves 1)
1 227g (8oz) chicken breast
1 good pinch sea salt
1 good pinch white pepper
1/2 tsp coconut oil
1/2 fresh red jalapeno
2 tbsp pickled sliced jalapenos
4 tbsp full fat natural yogurt
2 tbsp fresh coriander leaves torn
4 large outer ice berg lettuce leaves
Heat your griddle or skillet to a medium high hot, rub your chicken breast with the coconut oil on both sides and season with sea salt on both sides. Place on your hot griddle, leave to cook until you can see it is almost half way cooked, this is in the colour change, the cooked part of the chicken breast will show an opaque colour, turn and leave to cook the last third for a couple more minutes.
Take off the heat and leave to rest for a few minutes while you assemble your plates with the lettuce leaves
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