Chicken with Potatoes, Fresh Salad and Olives

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Olives4 count (20 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Peel and slice the potato (not so thickly.) Then put in a pot with boiling water and boil for 8-10 minutes.

2. 2

   Step 2

   Then heat a pan over high heat. In the meantime, add salt and pepper to both sides of the chicken.

3. 3

   Step 3

   Once heated, pour a bit of oil, spread and add the chicken. Cook each side for 4 minutes.

4. 4

   Step 4

   At the same time, peel and grate the carrot, cut the bell pepper into strips and, if you want, add onion rings to the vegetables.

5. 5

   Step 5

   Once the potatoes are ready, remove and serve on a plate with the vegetables mix, chicken and olives.

6. 6

   Step 6

   Season the potatoes and salad with the remaining oil, lemon juice and salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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