Iceberg Salad Stew

Ingredients

• 300 g Iceberg Lettuce
• 200 g Chicken Breast
• 150 g Almond Milk
• 100 g Carrots
• 50 g Avocado

Steps

1. Chop the iceberg lettuce into pieces.
2. Simmer the chicken breast in almond milk until 74 °C (74 °C (165 °F)).
3. Dice the carrots and add them to the simmering liquid.
4. Stir in the avocado pieces after the chicken is cooked.
5. Serve the mixture alongside the chopped lettuce.

Per serving

99 kcal · protein 12.6 g · carbs 6.2 g · fat 2.9 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts

Labels: gluten-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.