Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 2
The perfect combination of herbs and sweetness!
1/2 lbs. chicken breast
sea salt & black pepper to taste
1 tsp. avocado oil
1/2 c. strawberries
1/8 c. fresh basil
1/4 med. red onion
1/2 sml. avocado
1/2 tbsp. balsamic vinegar
On a cutting board, cut chicken breasts into even strips, about 1-2" wide each, and season with salt and pepper. Carefully flatten the chicken strips into even thickness by pounding them with the bottom of a mason jar or glass.
Heat a large pan over medium-high heat. Cover the bottom of the pan with avocado oil. Turn the heat to medium, add the chicken, and cook one side for 1 minute, uncovered. Turn the heat to low, flip each chicken strip over, cover, and cook for an additional 10 minutes. Do not lift the lid.
While the chicken is cooking, make the salsa: gently combine diced strawberries, strips of basil leaves, diced onion, diced avocado, and balsamic vinegar, in a medium bowl. Set aside.
Once the chicken has cooked, covered, for 10 minutes, turn the heat off, and leave covered for an additional 10 minutes. Do not lift the lid.
Transfer chicken to a plate, top with strawberry basil avocado salsa, and serve.
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