It's strawberry season in Australia, and the perfect time to get these delicious berries into anything you can! They're packed with Vitamin C and antioxidants, and are SIBO-friendly. This is a great recipe that can be scaled up to feed a crowd!
Ingredients:
1 mixed bag of spinach and rocket
2 chicken breasts
250g strawberries
Handful of chopped walnuts
2 medium avocados (optional, and omit if SIBO)
Balsamic vinegar (substitute lemon juice for SIBO)
Olive oil
Salt and pepper
Method:
Heat a chargrill pan or barbecue on medium heat.
Rub the chicken with a little oil and season generously with salt and pepper. Cook for three to four minutes each side, or until the chicken is cooked through (an instant-read thermometer makes this job easy - stick it in the thickest part and if the temperature is over 70C, you're perfect!). Once cooked, transfer to a plate and leave to rest for 5 minutes.
Meanwhile, combine the spinach and rocket. Cut the two avocados into thin slices and add these to the salad bowl. Thinly slice the chicken and arrange on top of the salad.
Season everything with salt and pepper, and drizzle over a little olive oil, and a generous drizzle of balsamic vinegar/lemon juice/cider vinegar, or your dressing of choice.
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