Chicken with Grilled Potatoes and Peppers

Ingredients

• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Potato1 medium (180 g)
• Cumin1 pinch (1 g)
• Paprika1 pinch (1 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Peel and cut the potato into chunks of about the same size. Boil for 8-10 minutes or until soft, but not falling apart.

2. 2

   Step 2

   Place the grill over high heat. While heating, slice the garlic and cut the chicken breast into bite-sized pieces.

3. 3

   Step 3

   Once heated, pour in half of the oil and add the garlic along with the chicken and a pinch of salt.

4. 4

   Step 4

   Cook, stirring, for about 5-6 minutes until browned.

5. 5

   Step 5

   Add the bell pepper and the carrot cut into strips. You can use different colored peppers according to your taste and availability.

6. 6

   Step 6

   If necessary, add a little water or broth to prevent it from drying out and continue cooking covered and over low heat for 10 minutes.

7. 7

   Step 7

   In another pan, heat the remaining oil and add the potatoes. Cook over medium heat until browned.

8. 8

   Step 8

   When flipping each potato slice, season with cumin, paprika, pepper and salt to taste.

9. 9

   Step 9

   Mix the potatoes with chicken and peppers and let cook for a few minutes for the potatoes to brown. Remove from heat.

10. 10

    Step 10

    Serve the chicken with the potatoes and peppers on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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