2 avocados
Iceberg lettuce
2 cloves of garlic
200 grams chicken breasts
1 red bell pepper
1 tomato
wheat-free soy sauce
2 garlic cloves
1 onion
2 teaspoons sesame oil
2 tablespoons olive oil

Makes 2 servings


1. Cut the chicken breasts into small pieces. Heat olive oil in a pan and add the sliced onion, minced garlic, and sliced red bell pepper. Sauté for 4 – 5 minutes (until golden). Add the chicken and stir. Cook for 5 minutes and add the sesame oil and soy sauce. Cook until done and remove from the pan. Leave to cool for 10 – 15 minutes.

2. Slice the lettuce lengthwise and arrange into individual cups. Pile the chicken mix on top and garnish with tomato and avocado slices.