Chicken with Mashed Potatoes and Beet and Carrot Salad

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use cooked or raw beets.

2. 2

   Step 2

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

3. 3

   Step 3

   At the same time, heat the oil in a grill over medium-high heat.

4. 4

   Step 4

   Once heated, add to the grill and cook each side for 4-6 minutes. Remove once cooked as desired.

5. 5

   Step 5

   In the meantime peel and grate the beets and carrot for the salad. Season with lemon juice and salt and pepper to taste.

6. 6

   Step 6

   For the mashed potatoes, place the boiled potato in a bowl and smash until obtaining the desired texture.

7. 7

   Step 7

   Mix with the butter and milk for a creamier result. Add salt and pepper.

8. 8

   Step 8

   Serve the chicken with mashed potatoes and beet and carrot salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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