200 grams of free range chicken breast
1 Turkish bread roll
1 1/2 tablespoons coconut oil
A handful of spinach
A pinch of each paprika, sage and rosemary, to taste
Cut the chicken into adequately sized chunks and remove any sinew and fat. Here is a picture to see the approximate size recommended.
Coat the the chicken pieces with a tad coconut oil and season with the spice mix. My recommendation is to use about equal amounts of rosemary and sage and about twice as much paprika. Do experiment around with the ratios and find your own perfect mix.
Heat up the coconut oil in a medium size frying pan on medium heat. Once hot, add the chicken pieces and turn them once brown, which should take about 3 minutes on each side. Repeat until they reach a tender, yet slightly crispy consistency.
Once the chicken is ready, serve with the bread and spinach. You can either put the chicken and spinach into the bun or eat with knife and fork. Bon appetite!