This was basically a super easy snack that I threw in a skillet today. It was everything leftover from my chicken roulades (all of the “tenders”). I ate it over a bed of spinach, and my husband suggested afterward that I actually saute the spinach with it at the end. I think that this is a great idea, and I will probably do that next time.
- 1 Tbsp paleo fat (ghee, coconut oil, bacon fat, avocado oil…)
- 1 lb chicken breast, cubed
- 2 Tbsp paleo pesto
- 1/4 cup sun dried tomatoes
- 3 slices prosciutto (or bacon), cut into bite-sized pieces
In a skillet over medium-high heat, add fat and chicken. Cook for three minutes and then add remaining ingredients. Cook until chicken is cooked through.