Chicken, Cauliflower and Carrot Salad

Ingredients

• Chicken Breast150 g
• Cauliflower1 cup (110 g)
• Carrot1/2 medium (30 g)
• Green Bell Pepper1/4 count (30 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. Meanwhile, cut the cauliflower into small florets, slice the carrot and cut the bell pepper into strips.

2. 2

   Step 2

   Once boiling, add the vegetables and boil for 3-4 minutes until tender. Remove and set aside.

3. 3

   Step 3

   Place a pan over high heat with half of the oil. Meanwhile, salt and pepper the chicken and cover with lemon juice.

4. 4

   Step 4

   Once heated, add the chicken and cook for 4-6 minutes per side. Once done, remove and set aside.

5. 5

   Step 5

   Serve and pour the remaining oil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Cauliflower and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.