Chicken with Browned Potatoes and Spinach and Avocado Salad

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Avocado1/2 count (120 g)
• Spinach1 cup (30 g)
• Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and cut the potato into pieces.

2. 2

   Step 2

   Once the water comes to a boil, add the potato. Boil for 8-10 minutes, until it is soft but does not fall apart. Drain.

3. 3

   Step 3

   Separately, heat half of the oil in a grill or pan over medium-high heat. Season the chicken breast with salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and cook for 4-6 minutes per side. Remove when desired doneness is reached, slice and set aside.

5. 5

   Step 5

   Once the chicken is done, add the remaining oil and cooked potatoes to the same grill or pan.

6. 6

   Step 6

   Cook until golden brown. Remove once done.

7. 7

   Step 7

   You can also brown the potatoes in an air fryer for 4-5 minutes at 355°F (180 °C).

8. 8

   Step 8

   For the salad, peel and cut the avocado into wedges. Mix with the spinach leaves, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken on a plate with browned potatoes and spinach salad with avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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