Chicken and Vegetable Peruvian Causa

Ingredients

• Chicken Breast100 g
• Potato1 medium (180 g)
• Green Beans1 pod (7 g)
• Carrot1/4 medium (15 g)
• Yellow Hot Chili Pepper Paste1/2 tablespoon (7 g)
• Lemon Juice1 tablespoon (15 g)
• Parsley1 tablespoon (4 g)
• Oil1 teaspoon (5 ml)
• Low-Calorie Mayonnaise1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   Heat the chicken in a pot with boiling water and let boil for 12 minutes.

2. 2

   Step 2

   Six minutes later, add the green beans and chopped carrot. Remove, drain and set aside.

3. 3

   Step 3

   Peel and dice the potato. Boil for 10 minutes until soft.

4. 4

   Step 4

   Once heated, drain and smash. Add oil and a pinch of salt.

5. 5

   Step 5

   Once cold, add the ground chili and lemon juice. Mix well until obtaining an even mixture.

6. 6

   Step 6

   Shred the chicken and mix with the green beans, carrot and low calorie mayonnaise.

7. 7

   Step 7

   Place half the potato mixture in a rectangular mold and top with the chicken.

8. 8

   Step 8

   Cover with the remaining potato and flatten.

9. 9

   Step 9

   Remove from mold and garnish with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Vegetable Peruvian Causa can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.