Chicken Gazpacho

Ingredients

• Chicken Breast200 g
• Tomato1 count (130 g)
• Cucumber1/4 cup (30 g)
• Garlic1/2 clove (2 g)
• Olive Oil1.5 tablespoon (15 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat 1/3 of the oil in a grill or pan over medium-high heat. While heating, season the chicken breast with salt and pepper.

2. 2

   Step 2

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

3. 3

   Step 3

   Remove when desired and slice.

4. 4

   Step 4

   Simultaneously, wash and chop all the vegetables.

5. 5

   Step 5

   Place in the blender cup along with the remaining oil and salt to taste.

6. 6

   Step 6

   If you wish, you can add 1 tablespoon of vinegar.

7. 7

   Step 7

   Blitz.

8. 8

   Step 8

   Strain and serve with the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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