Healthy Fat Loss Off Scales Chicken Breast Vegetable Salad

Cooking Instructions

1. Marinate the chicken breast with 1 tablespoon of light soy sauce, a pinch of sea salt and black pepper and 4/1 lemon juice for half an hour

   

2. Boil the eggs in a pot under cold water for 8 minutes, remove and overcook in cold water for a few minutes

   

3. Peel the shell and cut into pieces

   

4. Blanch the carrots, corn, and broccoli in turn

   

5. Mix a vinaigrette:
   2 tablespoons olive oil + 1 tablespoon light soy sauce + 1 tablespoon apple cider vinegar/lemon juice + 1 tablespoon honey + 1 teaspoon garlic powder + sea salt and black pepper to taste, stir well

   

6. 

7. Heat a little olive oil in a pan and add the chicken breasts

   

8. Fry over low heat until golden brown on both sides (fry for 3~5 minutes)

   

9. Diced

   

10. Place all ingredients in a bowl

    

11. Drizzle in the vinaigrette and mix well