Chicken with Potatoes, Rice and Salad

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Potato1 medium (180 g)
• Cabbage1/2 cup (45 g)
• Lettuce1 cup (35 g)
• Oil1 tablespoon (10 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Wash, peel and cut the potato into sticks evenly.

3. 3

   Step 3

   Boil the potatoes in a pot for 10-12 minutes, remove and drain.

4. 4

   Step 4

   Next, preheat the grill over medium heat. In the meantime, add salt and pepper to the chicken.

5. 5

   Step 5

   Once the grill is heated, pour half the oil and add the chicken. Cook each side for 4 minutes.

6. 6

   Step 6

   Heat the remaining oil in a pan. Once heated, add the potatoes and fry each side for 1-2 minutes or until browned. Remove and add salt and pepper.

7. 7

   Step 7

   For the salad, wash the vegetables and cut the cabbage and lettuce into strips.

8. 8

   Step 8

   Prepare the dressing, mix the olive oil with the lemon juice, salt and pepper to taste in a bowl.

9. 9

   Step 9

   Serve the grilled chicken with the rice, salad and potatoes on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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