Chicken, Bacon, Avocado, Tomato and Rocket Stack

Lunch: 430kcal
54g protein, 23g fat, 7g carbs

3g organic butter, ghee or coconut oil
1 rasher unsmoked back bacon (or use a vegetarian bacon replacement)
150g fresh chicken breast cooked and sliced in half (“butterfly”), or use a vegetarian chicken replacement
75g avocado mashed
1 beef tomato, sliced
handful rocket leaves


1) Melt the butter, ghee or oil in a non stick frying pan over a medium heat.

2) Fry the bacon rasher on both sides until crispy.

3) Arrange the items on a plate in a stack, starting with one slice of chicken as a base, and finishing with the other slice of chicken to complete the stack. Serve.