Breaded Chicken with Parsley Potatoes and Fresh Salad

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Egg White1 count (40 g)
• Breadcrumbs2 tablespoon (28 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Ketchup1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water and salt over high heat. While boiling, peel and cut the potatoes into pieces trying to cut them to about the same size.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and cook for 10-12 minutes until tender. Remove and drain.

3. 3

   Step 3

   You can also cook the whole potatoes with skin (previously washed), but it will take longer.

4. 4

   Step 4

   Place the egg white and breadcrumbs on two different plates. Separately, season the chicken breast with salt and pepper.

5. 5

   Step 5

   Place a pan over medium heat. Once heated, pour half of the oil and spread.

6. 6

   Step 6

   Dip the chicken breast in the breadcrumbs, egg white and breadcrumbs again. Coat well with the breadcrumbs and place in the pan.

7. 7

   Step 7

   Cook the chicken for 4 minutes per side until browned on both sides.

8. 8

   Step 8

   For the salad, cut the tomato and lettuce and serve on a plate. Serve with the potatoes.

9. 9

   Step 9

   Pour the remaining oil over the salad and potato, sprinkle with parsley. If you wish, you can add a little garlic paste or powder to the potatoes.

10. 10

    Step 10

    Season the salad with the lemon juice, salt and pepper to taste. Add the chicken and serve with the ketchup.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Breaded Chicken with Parsley Potatoes and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.