Chicken with Olives, Potato and Broccoli

Ingredients

• Chicken Breast200 g
• Potato1/2 medium (90 g)
• Broccoli1 cup (90 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Black Olives3 count (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat water in a pot with a pinch of salt over high heat. In the meantime, wash and cut the potatoes.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until soft without breaking.

3. 3

   Step 3

   Three to four minutes before, add the broccoli and cook until tender. Drain.

4. 4

   Step 4

   At the same time, chop the garlic with the tomato and slice the olives.

5. 5

   Step 5

   Heat the grill or pan over high heat. In the meantime, add salt and pepper to the chicken.

6. 6

   Step 6

   Once heated, pour half the oil and add the chicken. Reduce the heat to medium and cook each side for 4 minutes.

7. 7

   Step 7

   Remove the chicken, pour the remaining oil and add the tomato with garlic and a pinch of salt.

8. 8

   Step 8

   Stir-fry for 5 minutes over medium heat. Cover and let cook for 2-3 more minutes or until it releases its juice.

9. 9

   Step 9

   Once the tomato is ready, add the olives and mix well.

10. 10

    Step 10

    Serve the chicken with the stir-fried tomato mixture, potato and broccoli. If you want, you can season the potato and broccoli with the lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Olives, Potato and Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.