Pan fried chicken with apple, avocado and sauerkraut salad

A favourite during KICK16. A great lunch or try for brekfast to KICK start your day! 


Serves 2

2 chicken breast 

1 large white onion 

60g sauerkraut 

1 apple 

1 avocado 

1 tsp coconut oil 

1 tsp olive oil 

1 tsp apple cider vinegar 

2 large handfuls of spinach 

Salt and pepper to season 



1. Thinly slice the onion and gently fry in the coconut oil. Cook on a low heat until soft and golden brown 

2. Meanwhile butterfly the chicken by carefully slicing through the breast starting at the thickest part of the meat. Open the chicken breast out and season with salt and pepper 

3. Coat the chicken with the olive oil and add to a hot non-stick pan - cook for 5-6 minutes on each side ensuring that the chicken is throughly cooked before serving 

4. Slice the apples and avocado into thin slices and assemble in a bowl on top of the spinach leaves 

5. Add the sauerkraut and the chicken and top with the caramelised onions

Recipes created and inspired directly from the FITISM Kitchen.

19th June 2019
19th June 2019
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