Chicken with Rice, Beans and Pico de Gallo

Ingredients

• Rice1/2 cup (100 g)
• Beans1/2 cup (100 g)
• Corn1/2 unidad (125 g)
• Lettuce1/2 cup (18 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Chicken Breast150 g

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Separately, heat the oil in a pan over high heat. Cut the chicken into bite-sized pieces and season with salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and brown on both sides. This will take 3-4 minutes.

5. 5

   Step 5

   Then lower to medium heat and continue cooking until done. Set aside.

6. 6

   Step 6

   Shred the lettuce.

7. 7

   Step 7

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

8. 8

   Step 8

   Serve the chicken with rice, beans, corn and lettuce. Serve with pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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