Chicken with Potato Salad and Yogurt Dressing

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Scallion1 tablespoon (5 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)
• Peas1/4 cup (50 g)

Instructions

1. 1

   Step 1

   Heat a pot with water over high heat. In the meantime, peel and cut the potato.

2. 2

   Step 2

   Once boiling, add the potatoes and let boil for about 4 minutes.

3. 3

   Step 3

   Once boiling, add the peas and let boil for 6-8 more minutes. Once both soft, remove and drain.

4. 4

   Step 4

   At the same time, heat the oil in a pan over medium-high heat. Add salt and pepper to both sides of the chicken breast.

5. 5

   Step 5

   Once heated, add to the pan and cook each side for 4-6 minutes over medium heat.

6. 6

   Step 6

   Remove once cooked as desired.

7. 7

   Step 7

   For the dressing, mix the plain yogurt with mustard and lemon juice. Add salt and pepper to taste.

8. 8

   Step 8

   Chop the parsley and scallion.

9. 9

   Step 9

   Put the chicken with potatoes on a plate. Season the potatoes with the yogurt dressing.

10. 10

    Step 10

    Sprinkle with scallion and parsley. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Potato Salad and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.