Chicken, Spinach, Beet and Corn Salad

Ingredients

• Chicken Breast150 g
• Spinach1 cup (30 g)
• Beets1/2 count (40 g)
• Corn1/2 count (125 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

2. 2

   Step 2

   At the same time, heat half the oil in a pan over medium-high heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add to the pan and cook each side for 4-6 minutes.

4. 4

   Step 4

   Remove once cooked as desired and cut into strips.

5. 5

   Step 5

   Peel and grate the beets.

6. 6

   Step 6

   Mix the chicken with the spinach, corn and beets on a plate.

7. 7

   Step 7

   Season with the remaining olive oil and lemon juice. Add salt and pepper to taste.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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