Chicken with Beet and Bean Salad

Ingredients

• Chicken Breast200 g
• Beets1 count (80 g)
• Beans1/4 cup (50 g)
• Chili Peppers1 teaspoon (5 g)
• Onion1/4 count (38 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice2 tablespoon (30 g)
• Vinegar1/2 tablespoon (5 g)
• Cilantro1 tablespoon (3 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets and beans.

2. 2

   Step 2

   Boil the chicken in salted water for about 10-15 minutes until cooked.

3. 3

   Step 3

   Optional: You can add a bay leaf or a garlic clove to aromatize.

4. 4

   Step 4

   Dice the beets and mix with the cooked beans.

5. 5

   Step 5

   For the dressing: Mix the olive oil with half the lemon juice and add salt and pepper to taste.

6. 6

   Step 6

   For the chicken dressing: Chop the onion and wash with salted water.

7. 7

   Step 7

   In a bow, put the chopped chili, onion, vinegar, the res of the lemon juice and add salt and pepper to taste. Add chopped cilantro.

8. 8

   Step 8

   Serve the chicken with its dressing, the salad with the beets on a plate. If you want, you can add some arugula leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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