Shredded Chicken, in Butter Lettuce, with Fresh Veggies.


  • 1 pound organic, free range chicken breast or dark meat, if you prefer
  • One head of organic butter lettuce
  • Organic sprouts
  • Avocado
  • Tomatoes


  1. Either cook chicken in an instant pot or oven.
    • Instant Pot: Add chicken breast, one cup of water, salt and pepper. Cook on meat setting for 20 minutes, 30 minutes, if frozen.
    • Oven: Preheat oven to 350°F. Coat bottom of a glass pan with avocado oil. Add chicken to pan and bake for 30-40 minutes.
  2. Shred chicken.
  3. Open butter lettuce and place on a plate.
  4. Top with chicken, avocado and veggies

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