Chicken with Pineapple, Cheese and Salad

Ingredients

• Chicken Breast150 g
• Pineapple1/2 cup (85 g)
• Mozzarella Cheese2 slice (50 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)
• Yellow Corn1/2 count (125 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water. Boil for 10-12 minutes and remove.

2. 2

   Step 2

   Heat a pan or grill over high heat. Once heated, add half of the oil.

3. 3

   Step 3

   Meanwhile, season the chicken with salt and pepper and cut into two fillets of equal thickness.

4. 4

   Step 4

   Once heated, add the chicken pieces and cook for 5 minutes on one side.

5. 5

   Step 5

   Flip the chicken and top with a pineapple and cheese slice.

6. 6

   Step 6

   Cook for 5 more minutes, or until the cheese has melted. Remove and set aside.

7. 7

   Step 7

   For the salad, wash and shred the lettuce. Cut the bell pepper into strips and mix with the corn. Season with salt and pepper, add the remaining oil and lemon juice.

8. 8

   Step 8

   Serve the chicken with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Pineapple, Cheese and Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.