Chicken with Browned Potatoes and Cabbage Salad

Ingredients

• Chicken150 g
• Potato1 medium (180 g)
• Cabbage1 cup (90 g)
• Carrot1 medium (60 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the potatoes, cut into pieces and place in a pot filled with boiling water. Boil for 10-12 minutes and drain.

2. 2

   Step 2

   Separately, heat the oil in a pan and once heated, add the chicken and cook for 4 minutes per side over medium heat.

3. 3

   Step 3

   Remove the chicken and if desired, add the potatoes in the same pan. Brown for 1-2 minutes per side.

4. 4

   Step 4

   Separately, grate the cabbage, carrot and mix with the mayonnaise and lemon juice. Season to taste with salt and pepper.

5. 5

   Step 5

   Serve the chicken with browned potatoes and cabbage salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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