Chicken with Mashed Potatoes and Tomato Sauce

Ingredients

• Chicken Breast150 g
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Potato1 medium (180 g)
• Oil2 teaspoon (7 ml)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Peel the potato, dice and put them in a pot with boiling water. Let boil for 10-12 minutes until soft.

2. 2

   Step 2

   At the same time, prepare the sauce: chop the onion, tomato and bell pepper. If you want, you can slice half the onion.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil and add the onion with a pinch of salt.

4. 4

   Step 4

   Stir and then stir-fry for 3 minutes over medium heat. Then add the tomato with the bell pepper. Mix well and let cook for another 5 minutes.

5. 5

   Step 5

   Cover and let cook until the tomato releases its juice. Add some water if necessary.

6. 6

   Step 6

   Then heat a pan over high heat. In the meantime, add salt and pepper to the chicken. Once heated, pour the remaining oil, spread and add the chicken.

7. 7

   Step 7

   Cook each side of the chicken over medium heat, remove and set aside.

8. 8

   Step 8

   Once the potato is ready, drain and put in a bowl. Mash using a fork and add the butter with the milk.

9. 9

   Step 9

   Add salt and pepper to the potato and mix well. Optional: Add oregano.

10. 10

    Step 10

    Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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