Chicken with Sweet Potato and Beet and Carrot Salad

Ingredients

• Chicken Breast200 g
• Sweet Potato1 medium (180 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water in a pot over high heat. In the meantime, peel and cut the sweet potato.

3. 3

   Step 3

   Once boiling, add the sweet potato. Let boil for 8-10 minutes until soft.

4. 4

   Step 4

   At the same time, heat half the oil in a grill over medium-high heat. Add salt and pepper to the chicken.

5. 5

   Step 5

   Once heated, add to the grill and cook each side for 4-6 minutes. Remove once cooked as desired.

6. 6

   Step 6

   For the salad peel and dice the carrot. You can boil it for 6 minutes or use it raw.

7. 7

   Step 7

   Then peel and cut the beets into pieces.

8. 8

   Step 8

   Season the salad with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Season the sweet potato with the remaining oil and serve with the chicken and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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