2 boneless, skinless chicken breasts (700g), cut into lengthwise strips
4 tablespoons of olive oil
1 tablespoon of salt
1 pinch of black pepper
1 package of palm heart (300g), cut into slices (drained)
2 tablespoons of fresh parsley leaves (for garnish)
2 boneless, skinless chicken breasts (700g), cut into lengthwise strips
4 tablespoons of olive oil
1 tablespoon of salt
1 pinch of black pepper
1 package of palm heart (300g), cut into slices (drained)
2 tablespoons of fresh parsley leaves (for garnish)
Brush the chicken strips with 1 tablespoon of olive oil and season with salt and black pepper
Heat a grill to high heat and cook two chicken breasts at a time, about 4 minutes per side
Repeat the process with the remaining chicken breasts
Transfer to a serving dish, cover and reserve
In a medium pan, heat the remaining olive oil over high heat, add the palm heart and stir well
Spread over the chicken and garnish with parsley
Serve immediately
497 calories per serving
