Chicken with Pea, Green Bean, Broccoli and Carrot Salad

Ingredients

• Chicken Breast150 g
• Peas1/2 cup (100 g)
• Green Beans1/2 cup (50 g)
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Corn1/4 count (63 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut off the ends of the green beans and cut into pieces. Then, shell the corn, separate the broccoli into small florets and slice the carrot thinly.

2. 2

   Step 2

   Put the corn in a pot with boiling water and let boil for 6 minutes. Then, add the carrot with the green beans and peas and let boil for 6 more minutes.

3. 3

   Step 3

   After that time, add the broccoli and let boil for 3 more minutes. Drain all the vegetables.

4. 4

   Step 4

   Let cook for 5 more minutes, remove and drain.

5. 5

   Step 5

   At the same time, heat a pan over medium heat. In the meantime, cut the chicken and add salt to taste.

6. 6

   Step 6

   Once heated, pour the oil, spread and put the chicken. Cook for 8-10 minutes over medium heat while stirring from time to time.

7. 7

   Step 7

   Serve the cooked vegetables and the chicken in a bowl and season with the remaining olive oil, lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Pea, Green Bean, Broccoli and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.