Try out this sim­ple Ke­to-friendlt dish, full of pro­tein and flavour!

IN­GRE­DI­ENTS

3 strips ba­con

1 chick­en breast

Av­o­ca­do sal­sa

Half an Av­o­ca­do

1/2 onion

1 pi­men­to

1/2 tsp co­conut oil

1/2 tsp lemon juice

Salt and black pep­per to taste

Spinach side sal­ad

2 cups of spinach

1/2 tsp co­conut oil

1 tsp cit­rus juice

1 gar­lic grat­ed

Salt and black pep­per to taste

Top­pings (op­tion­al)

Cheese

Sour cream

Nuts

DI­REC­TIONS

1 In an emp­ty cold pan on your stove­top, lay out your ba­con slices on the pan. Cook ba­con low and slow, the ba­con will be­gin to re­lease some of its fat.

2 Af­ter 2 min­utes, flip each ba­con slice. Al­low ba­con to brown even­ly on both sides.

3 Ren­der fat from ba­con and al­low it to cook to de­sired tex­ture.

4 Re­move ba­con from the pan and set aside.

5 In the same pan, pan sear the chick­en breast in the ren­dered ba­con fat. Note, chick­en can be re­placed with salmon or steak.

6 Cov­er the pan and cook the chick­en for 4-5 min­utes on each side, or un­til nice­ly browned and cooked through.

7 Chop your cooked chick­en in­to 2 inch pieces and set aside.

8 Boil your eggs to de­sired done­ness. Cool, cut and set aside.

9 In a medi­um sized bowl, toss to­geth­er all in­gre­di­ents for av­o­ca­do sal­sa and set aside.

10 In a sep­a­rat­ed bowl, toss to­geth­er all in­gre­di­ents for the spinach side sal­ad and set aside.

11 As­sem­ble the fi­nal dish, lay­ing out your cooked chick­en breast, your cooked ba­con, av­o­ca­do sal­sa and spinach sal­ad. Top with cheese, sour cream or nuts of choice. Serve and en­joy.