August 23, 2018

Serves 4

Reset: Suits all phases

Great Shape: protein, fat, vegetable, dairy


1/4 cup balsamic vinegar
2 Tbsp olive oil
2 tsp sweetener
1 tsp minced garlic
1 tsp dried basil
1 tsp salt
1 tsp olive oil
4 chicken thigh fillets, skin removed
5 cups cos lettuce leaves
1 avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup mini bocconcini
1/4 cup chopped basil leaves
Salt and pepper


  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish and add 4 Tbsp of marinade. Stir around to evenly coat chicken. Reserve the remaining marinade to use as a dressing.

  2. Heat 1 tsp oil in a large fry pan over medium-high heat. Drain the chicken (discard the marinade) and sear on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.

  3. Slice chicken into strips.

  4. Arrange the lettuce, avocado, tomatoes, bocconcini and chicken on a serving platter. Top with basil, drizzle with the remaining dressing, and season with salt and pepper.

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