1 tbsp dried marjoram (or freshly chopped)
1 tbsp tomato paste
1 garlic clove, finely chopped
1 tsp sea salt
2/3 tsp ground black pepper
3 tbsp virgin olive oil
8 chicken tenderloins + bamboo skewers
ghee for cooking (coconut oil or duck fat can be used instead)
4 cups rocket or other green leaf salad + lemon and olive oil
2 cups broccoli
1 tsp butter or olive oil
HOW TO PREPARE:
Combine dried marjoram with chopped garlic, tomato paste, olive oil, salt and pepper and rub over chicken tenderloins skewered on bamboo sticks.
The sticks are optional, you can simply marinate chicken strips.
Set aside for for a few minutes. Place a saucepan of water to boil.
Heat a little ghee or coconut oil in a large frying or grill pan.
Cook chicken skewers or strips for 3-4 minutes on each side. At the same, cook broccoli in boiling water for 2-3 minutes and mix rocket salad leaves with lemon juice and extra-virgin olive oil.
Toss cooked broccoli with some butter or ghee and a little sea salt.
Recipe and Photo from: Eat Drink Paleo