Chicken with Pico de Gallo and Rice with Beans

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Black Beans1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Red Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   Heat the oil in a pan over high heat. While heating, season the chicken with salt and pepper. Optional: Add a pinch of paprika.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4 minutes per side over medium heat.

4. 4

   Step 4

   For the pico de gallo, chop the onion, tomato and cilantro. Mix with the lemon juice and salt and pepper to taste.

5. 5

   Step 5

   Mix the rice with the beans and serve the chicken with the pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Pico de Gallo and Rice with Beans can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.