Chicken Roll with Salad and Corn

Ingredients

• Chicken Breast200 g
• Asparagus4 small stalk (48 g)
• Carrot1/2 medium (30 g)
• Corn1/2 unidad (125 g)
• Olive Oil2 teaspoon (7 ml)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut the woody ends of the asparagus, slice the corn and cut the carrot into sticks.

2. 2

   Step 2

   Boil salted water and place the corn slices for 12 minutes.

3. 3

   Step 3

   With 6 minutes left, add the carrot and after 3 minutes, add the asparagus. Drain and set aside.

4. 4

   Step 4

   Separate 2 asparagus and 2 carrot sticks for rolling.

5. 5

   Step 5

   Rinse the chicken breast, dry well and shallowly cut in half to widen its surface.

6. 6

   Step 6

   Place on a piece of plastic wrap and use a meat pounder to flatten the piece so that it has the same thickness.

7. 7

   Step 7

   Add the asparagus and carrots on top of the chicken. Season with salt and pepper.

8. 8

   Step 8

   Roll up and tuck in the ends. You can secure with toothpicks.

9. 9

   Step 9

   Place a pan over high heat and once heated, add half of the oil, spread it and cook over medium heat.

10. 10

    Step 10

    Cover and cook for 10 - 15 minutes until done.

11. 11

    Step 11

    Mix the carrot sticks, asparagus and lettuce leaves for the salad. Season with the remaining olive oil, lemon juice and salt and pepper.

12. 12

    Step 12

    Cut the roll into slices and serve with the salad and corn.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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