Browned Potatoes Salad with Olives and Chicken

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Olive Oil1.5 tablespoon (15 ml)
• Tomato1/2 count (65 g)
• Olives5 count (25 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. In the meantime, wash and cut the potato.

2. 2

   Step 2

   Once boiling, add the potato and boil for 8-10 minutes or until soft but not falling apart.

3. 3

   Step 3

   Separately, place 1/3 of the oil in a pan over medium-high heat. In the meantime, add salt and pepper to the chicken.

4. 4

   Step 4

   Once heated, add the chicken to the pan and cook for 4-6 minutes per side.

5. 5

   Step 5

   Once done, remove.

6. 6

   Step 6

   Place another 1/3 of oil to the pan and add the cooked potatoes. Cook for 2 minutes per side over medium heat until them takes a brownish color. Remover and set aside.

7. 7

   Step 7

   Meanwhile, cut the tomato and olive into small pieces for the salad. If you wish, you can add lettuce, spinach,arugula, watercress, etc.

8. 8

   Step 8

   Place the chicken with the potatoes salad and olive on a plate.

9. 9

   Step 9

   Season with the remaining oil, lemon juice, salt and pepper to taste. If you wish, you can garnish with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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