Chicken with Grilled Potatoes, Vegetables and Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Cucumber1/3 cup (40 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato trying to have more or less the same size.

2. 2

   Step 2

   Place the potatoes in a pot of boiling water for 8-10 minutes until they are soft but do not fall apart. Remove and drain.

3. 3

   Step 3

   At the same time, peel the carrot and dice. Cut the broccoli into small florets.

4. 4

   Step 4

   Heat water with a pinch of salt in a pot and add the vegetables according to their cooking time.

5. 5

   Step 5

   First the carrot, which will have a cooking time of 6 minutes and when 3 minutes are left, add the broccoli.

6. 6

   Step 6

   Once the vegetables are tender, drain and set aside.

7. 7

   Step 7

   Meanwhile, cut the chicken breast into fillets and season to taste. Heat the grill to medium-high heat.

8. 8

   Step 8

   Once heated, add half of the oil and the chicken. Cook for about 4-5 minutes per side until done. Set aside.

9. 9

   Step 9

   Heat the grill again over high heat and once heated, add the rest of the oil.

10. 10

    Step 10

    Brown the potatoes on both sides to finish cooking. This will take approximately 2 minutes per side. Remove.

11. 11

    Step 11

    Wash and cut the cucumber into thin slices.

12. 12

    Step 12

    For the dressing: Chop the parsley and mix with the plain yogurt, lemon juice and mustard. Season to taste with salt and pepper and if desired, add oregano.

13. 13

    Step 13

    Serve the chicken hot on a plate with grilled potatoes and vegetables. Serve with the yogurt dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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