Chicken with Mashed Potatoes and Colorful Salad

Ingredients

• Chicken Drumstick and Thigh1 medium (130 g)
• Potato1 medium (180 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Onion1/4 count (38 g)
• Olives4 count (20 g)
• Lemon Juice1 tablespoon (15 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)

Instructions

1. 1

   Step 1

   Preheat a non-stick pan over medium heat. In the meantime, add salt and pepper to the chicken and, if you want, some oregano.

2. 2

   Step 2

   Once heated, add the chicken, cover and cook both sides for 8-10 minutes. Remove once brown on the outside and cooked in the inside.

3. 3

   Step 3

   In the meantime, boil some water with salt in a pot.

4. 4

   Step 4

   Wash, peel and cut the potato into small pieces until soft, for about 10 minutes.

5. 5

   Step 5

   Remove and drain the potato. Mash, add butter, salt and pepper to taste and mix. Optional: Add some nutmeg.

6. 6

   Step 6

   For the salad, wash the vegetables first.

7. 7

   Step 7

   Cut the cucumber and tomato into small pieces and the onion into thin strips.

8. 8

   Step 8

   Serve in the plate and add the olives. Add oil, lemon juice, salt and pepper to taste.

9. 9

   Step 9

   Finish the plate by adding the hot chicken and puree.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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