Cheesy Breaded Chicken with Potatoes and Fresh Salad

Ingredients

• Chicken Breast150 g
• Olive Oil1 tablespoon (10 ml)
• Arugula10 leaf (20 g)
• Breadcrumbs1.5 tablespoon (21 g)
• Mozzarella Cheese1 slice (25 g)
• Tomato Sauce2 tablespoon (28 g)
• Potato1 medium (180 g)
• Lemon Juice1 tablespoon (15 g)
• Tomato1/2 count (65 g)
• Oregano1/4 tablespoon (1 g)

Instructions

1. 1

   Step 1

   Wash, peel and cut the potato into wedges. Place in a pot with boiling water and boil for 10-12 minutes.

2. 2

   Step 2

   Once the potatoes are done, remove, drain and dry well. Set aside.

3. 3

   Step 3

   Wash the vegetables well, cut the tomato into pieces and season with lemon juice, salt and pepper.

4. 4

   Step 4

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

5. 5

   Step 5

   Cook for 4 minutes per side until browned.

6. 6

   Step 6

   Once flipped twice, add the sauce, spread and add the cheese. Cover and cook over low heat until the cheese melts.

7. 7

   Step 7

   Simultaneously, place another pan over high heat. Once heated, pour the remaining oil, spread and add the potato.

8. 8

   Step 8

   Cook over medium heat until browned on all sides. Once done, sprinkle with half of the oregano.

9. 9

   Step 9

   Serve the chicken with the potatoes and salad. Sprinkle the remaining oregano on the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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