Breaded Chicken with Potatoes and Bell Pepper Sauté

Ingredients

• Chicken Breast200 g
• Milk2 tablespoon (30 ml)
• Cereal2 tablespoon (20 g)
• Potato1 medium (180 g)
• Garlic1 clove (3 g)
• Oil3 teaspoon (15 ml)
• Bell Pepper1 count (120 g)

Instructions

1. 1

   Step 1

   For the breading, crush the cereal.

2. 2

   Step 2

   Put the milk in a bowl and the cereal breading in another.

3. 3

   Step 3

   Soak the chicken in the milk and the in the cereals until well covered.

4. 4

   Step 4

   Heat a pan over high heat. Once heated, pour 1/3 of the oil, reduce the heat to medium and add the breaded chicken.

5. 5

   Step 5

   Brown both sides for about 5 minutes each. The time will depend on how thick it is.

6. 6

   Step 6

   You can also cook in in the air fryer for 10-12 minutes over 392° F (200° C). After half the time, flip to achieve an even cooking process.

7. 7

   Step 7

   At the same time, peel and cut the potato. Boil in a pot with a pinch of salt for 8-10 minutes, until soft without breaking.

8. 8

   Step 8

   Remove, drain and season the potato with half the remaining oil.

9. 9

   Step 9

   Then heat the remaining oil in a pan over medium heat. Cut the bell pepper into strips and chop the garlic.

10. 10

    Step 10

    Season with salt and pepper and saute for 5-7 minutes until tender. Remove.

11. 11

    Step 11

    Serve the breaded chicken with potatoes and bell pepper sauté.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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