{NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls Ingredients: 4 small boneless, skinless breasts 1 Tbsp avocado oil, or olive oil 4 thin slices of nitrate free bacon, cooked and crumbled 1 large head Romaine lettuce, finely chopped 2 cups fresh strawberries, chopped 1 small red onion, sliced 1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta 1 large avocado, sliced and squeezed with fresh lemon juice sea salt and fresh ground black pepper, to your taste Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired Instructions: Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat. I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional. Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces. Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado. If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days. When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar. Toss to combine and enjoy! ❤Rachel @cleanfoodcrush cleanfoodcrush Rachel Maser (CleanFoodCrush)

  • cleanfoodcrush

    @cleanfoodcrush

    1 week ago
  • {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls Ingredients: 4 small boneless, skinless breasts 1 Tbsp avocado oil, or olive oil 4 thin slices of nitrate free bacon, cooked and crumbled 1 large head Romaine lettuce, finely chopped 2 cups fresh strawberries, chopped 1 small red onion, sliced 1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta 1 large avocado, sliced and squeezed with fresh lemon juice sea salt and fresh ground black pepper, to your taste Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired Instructions: Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat. I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional. Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces. Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado. If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days. When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar. Toss to combine and enjoy! ❤Rachel
    Rachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤RachelRachel Maser (CleanFoodCrush) {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls
Ingredients:
4 small boneless, skinless breasts
1 Tbsp avocado oil, or olive oil
4 thin slices of nitrate free bacon, cooked and crumbled
1 large head Romaine lettuce, finely chopped
2 cups fresh strawberries, chopped
1 small red onion, sliced
1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
1 large avocado, sliced and squeezed with fresh lemon juice
sea salt and fresh ground black pepper, to your taste
Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
Instructions:
Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.
Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.
Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.
If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.
When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.
Toss to combine and enjoy! ❤Rachel

    {NEW} Chicken Strawberry Salad Bowls 🍓🥑🤤 makes 4 servings/bowls

    Ingredients:
    4 small boneless, skinless breasts
    1 Tbsp avocado oil, or olive oil
    4 thin slices of nitrate free bacon, cooked and crumbled
    1 large head Romaine lettuce, finely chopped
    2 cups fresh strawberries, chopped
    1 small red onion, sliced
    1/2 cup crumbled cheese of choice, such as parmesan, cotija, or feta
    1 large avocado, sliced and squeezed with fresh lemon juice
    sea salt and fresh ground black pepper, to your taste

    Serve With: extra virgin olive oil and high quality balsamic vinegar, and chopped fresh basil or cilantro if desired
    Instructions:

    Rub the chicken breast with sea salt and pepper on both sides and heat a large skillet over medium heat.

    I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely. This step is optional.

    Coat your skillet with the 1 Tablespoon oil, then add in the chicken. Cook for about 4 minutes on each side, or until nicely golden brown and no longer pink in the inside. Set aside on a cutting board and allow chicken to rest for a few minutes, then chop it up into bite sized pieces.

    Divide your lettuce equally among 4 bowls/meal prep containers. Top equally with chicken, strawberries, cooked bacon, crumbled cheese, onion, and avocado.

    If preparing for future meals (meal prep) then seal and refrigerate for up to 4-5 days.

    When ready to serve, season to taste with sea salt and pepper, then drizzle very lightly with extra virgin olive oil and balsamic vinegar.

    Toss to combine and enjoy! ❤Rachel

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karil1717 - Karil 1 week ago

Thank you to the moon & back for sharing all of your delicious recipes 💞