Chicken with Browned Potatoes and Cooked Salad

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Broccoli1/2 cup (45 g)
• Cauliflower1/2 cup (55 g)
• Carrot1/3 medium (20 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and cut the potatoes into pieces.

2. 2

   Step 2

   Once boiling, add the potato and let boil for 8-10 minutes or until soft without falling apart. Drain.

3. 3

   Step 3

   Heat water in a pot with a pinch of salt in another pot.

4. 4

   Step 4

   Peel and cut the carrot. Then cut the broccoli and cauliflower in small florets.

5. 5

   Step 5

   Once boiling, add the carrot. Let boil for 3 minutes.

6. 6

   Step 6

   Then add the cauliflower and broccoli to the same pot. Let boil for 3-4 more minutes and remove.

7. 7

   Step 7

   At the same time, heat the grill over high heat. In the meantime, add salt and pepper to the breast.

8. 8

   Step 8

   Once heated, add half the oil, spread and add the chicken. Cook each side for 4-6 minutes over medium heat. Turn off.

9. 9

   Step 9

   Heat the remaining oil in another pan over medium heat. Once heated, add the cooked potatoes.

10. 10

    Step 10

    Cook each side for 2 minutes over medium heat until browned. Remove and set aside.

11. 11

    Step 11

    Serve the chicken with the brown potatoes and cooked salad on a plate. Season the salad with lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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