Chicken with Corn and Asparagus and Olive Salad

Ingredients

• Chicken Breast200 g
• Corn1.5 cup (225 g)
• Asparagus1/2 cup (70 g)
• Olives6 count (30 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the corn for 12 minutes, then remove and drain.

2. 2

   Step 2

   At the same time, cut off the bottom part of the asparagus and then place in a pot filled with boiling water and a pinch of salt.

3. 3

   Step 3

   Boil for 3 minutes until tender. Remove and drain.

4. 4

   Step 4

   Next, preheat the grill over high heat. In the meantime, season the chicken with salt and pepper.

5. 5

   Step 5

   Once heated, pour half the oil, spread and add the chicken.

6. 6

   Step 6

   Lower the heat to medium and cook each side for 4-6 minutes or until both sides are browned.

7. 7

   Step 7

   Mix the asparagus with the olives. Season with the remaining olive oil, lemon juice, salt and pepper to taste.

8. 8

   Step 8

   You can use green and/or black olives.

9. 9

   Step 9

   Serve the chicken with corn and asparagus and olive salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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