Chicken with Chopped Vegetables and Tortilla

Ingredients

• Chicken Breast150 g
• Tortillas1 count (40 g)
• Peas1/4 cup (50 g)
• Onion1/4 count (38 g)
• Corn1/2 cup (75 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Oil2 teaspoon (10 ml)
• Paprika1/2 teaspoon (2 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water and a pinch of salt. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   For the marinade, mix the paprika, pepper, salt and half of the oil.

3. 3

   Step 3

   Cut the chicken into bites and dip it in the marinade. Let stand for a few minute and preheat a pan.

4. 4

   Step 4

   Once heated, add the chicken with the marinade to the pan and brown on all sides. This will take 3-4 minutes.

5. 5

   Step 5

   Then lower to medium heat and continue cooking until done. Set aside.

6. 6

   Step 6

   At the same time, place a pot with water and a pinch of salt over high heat. Peel and chop the carrot.

7. 7

   Step 7

   Once boiling, add the carrot together with the peas and boil for 6 minutes. Drain and set aside.

8. 8

   Step 8

   Separately, cut the tomato, cucumber and onion.

9. 9

   Step 9

   Mix the chicken with the chopped vegetables and corn. You can add lettuce.

10. 10

    Step 10

    Dress with the remaining oil, lemon juice, salt and pepper. Serve with the tortilla.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Chopped Vegetables and Tortilla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.