Chicken in White Sauce, Potatoes and Cooked Salad

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Broccoli1/2 cup (45 g)
• Red Bell Pepper1/4 count (30 g)
• Yellow Bell Pepper1/4 count (45 g)
• Green Beans1/2 cup (50 g)
• Flour2 tablespoon (20 g)
• Butter1 tablespoon (30 g)
• Milk1/2 cup (120 ml)

Instructions

1. 1

   Step 1

   For this recipe you need warm milk.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, add salt and pepper to the chicken. Once heated, add 1/3 of the butter.

3. 3

   Step 3

   Once melted, add the chicken and cook each side for 4 minutes over medium heat. If you want, you can cover it once you flip it for a juicier result.

4. 4

   Step 4

   At the same time, cut the bell peppers and carrot into thin strips, slice the potato, cut off the ends of the green beans and the broccoli into small florets.

5. 5

   Step 5

   Boil the water with some salt and then add all the vegetables except for the broccoli.

6. 6

   Step 6

   Cook for 8-10 minutes and then add the broccoli, let cook for 3 more minutes, set aside and drain.

7. 7

   Step 7

   For the white sauce, melt the remaining butter over low heat in a pot, add the flour and stir with a wooden spoon.

8. 8

   Step 8

   Cook for some minutes and then, pour warm milk while stirring constantly until creamy.

9. 9

   Step 9

   Season the white sauce with salt and pepper to taste.

10. 10

    Step 10

    Serve the cooked salad with the chicken breast on a plate. Pour the white sauce on top of the chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in White Sauce, Potatoes and Cooked Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.