Chicken, Egg and Pecan Salad

Ingredients

• Chicken Breast150 g
• Broccoli1/2 cup (45 g)
• Egg1 count (55 g)
• Pecans5 half (20 g)
• Lettuce1 cup (35 g)
• Green Beans1/2 cup (50 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut off the ends of the green beans and cut the broccoli into small florets. Boil the green beans in a pot for 3 minutes.

2. 2

   Step 2

   After that time, add the broccoli and boil for 6 more minutes. Drain.

3. 3

   Step 3

   Then boil the egg in a pot for 8-10 minutes. Remove, stop cooking process with cold water and peel.

4. 4

   Step 4

   Salt and pepper the chicken and heat a grill or pan over high heat.

5. 5

   Step 5

   Once heated, add the chicken and cook each side for 3-4 minutes over medium heat. Turn off and set aside.

6. 6

   Step 6

   Serve the lettuce at the bottom and then add the remaining vegetables, chicken, egg and pecans.

7. 7

   Step 7

   Season with lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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