Paleo breakfast 02 – Mediterranean

Paleo breakfast 02 – Mediterranean

Ok, here we are again, cooking with moveroot.. Today I’m showing you one really easy and really great Mediterranean Paleo breakfast. Chicken strips out of the pan, seasoned with sage and thyme, served with a delicious Mediterranean salad and a refreshing fruit-shake.

So first of all, here are the ingredients I used:
220g of chicken breast
fresh sage, fresh thyme, salt and pepper

a hand full of arugula, 2 tomatoes, olives,
roasted almond chips, salt, pepper, oregano,
balsamico and olive oil

bilberries, 150ml coconut milk,
150ml water

This recipe I prepared for myself, someone with a good appetite and loads of movement.
First cut the chicken breast into strips, spread them out and sprinkle salt, pepper, chopped sage and thyme over it.
Then put it in a pan with some coconut oil and a little bit of butter, and let it start cooking at low heat.

Now coarsely chop the arugula and slice the tomatoes, mix them together and arrange on your plate. Cut the olives into halves and chop the oregano and spread them on top, massage them into your arugula and tomatoes so that all is mixed. Sprinkle the roasted almond chips over the salad. – Don’t forget to turn the chicken in the pan in between. –
Finish the salad off with salt, pepper and dress it with balsamico and olive oil. Done!

Pour a good cup of bilberries into your blender with 150ml of coconut milk and the same amount of water. – you might have to turn the pan off right now.- And blend it all.

Pour your drink into a glass and arrange the chicken breast around your salad. And tuck in and enjoy!

Bon appétit!
Get outside and move to your roots!
wild-horse 07/2017