Green Salad with Grilled Chicken, Peas and Tomato

Ingredients

• Chicken Breast200 g
• Spinach1 cup (30 g)
• Peas1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pan over medium-high heat with half of the oil. In the meantime, add salt and pepper to the chicken.

2. 2

   Step 2

   Once heated, add the chicken and cook for 4-6 minutes per side. Once done, remove

3. 3

   Step 3

   At the same time, place a pot with water over high heat. Once boiling, add the peas.

4. 4

   Step 4

   Boil for 6 minutes or until soft. Remove, drain and set aside.

5. 5

   Step 5

   Meanwhile, cut the tomato and mix with the spinach and peas.

6. 6

   Step 6

   Season with the remaining olive oil, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve the grilled chicken on a plate with the green salad, peas and tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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