Chicken with Yogurt Sauce and Potatoes with Mushrooms

Ingredients

• Chicken Breast200 g
• Mushrooms1 cup (70 g)
• Potato1/2 medium (90 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Parsley2 tablespoon (8 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Then cut the chicken into pieces, slice the mushrooms or cut in half and chop the parsley.

3. 3

   Step 3

   Mix the yogurt with the lemon juice, half the parsley, salt and pepper to taste. If you want, you can add garlic powder.

4. 4

   Step 4

   Heat a pan over high heat. In the meantime, add salt and pepper to the chicken.

5. 5

   Step 5

   Once heated, pour half the oil, spread and add the chicken. Cook each side for 4 minutes over medium heat.

6. 6

   Step 6

   Once the potatoes are ready, remove and drain. Heat a pan over high heat.

7. 7

   Step 7

   Once heated, pour the remaining oil, spread and add the mushrooms with a pinch of salt. Cook each side for 1 minute over medium heat.

8. 8

   Step 8

   Then add the potatoes and mix well.

9. 9

   Step 9

   Serve the chicken, pour the yogurt sauce and add the potatoes. Sprinkle the potatoes with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Yogurt Sauce and Potatoes with Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.