Chicken with Grilled Potatoes and Peas Salad with Avocado

Ingredients

• Chicken Breast150 g
• Potato1/2 medium (90 g)
• Peas1/2 cup (100 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. In the meantime, peel and cut the potato into wedges.

2. 2

   Step 2

   Once boiling, add the potato. Boil for 8-10 minutes. Drain.

3. 3

   Step 3

   At the same time, place the peas in a small pot filled with boiling water for 6-8 minutes, until tender. Drain.

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

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

7. 7

   Step 7

   Cook until golden brown. Remove once done.

8. 8

   Step 8

   Meanwhile, peel the avocado and cut into pieces along with the tomato. Mix with the peas, season with lemon juice and salt and pepper.

9. 9

   Step 9

   Serve the chicken on a plate with grilled potatoes and pea and avocado salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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