Grilled Chicken and Potatoes with Beet and Carrot Salad

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Oil2 teaspoon (10 ml)

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 potato into pieces.

3. 3

   Step 3

   Once boiling, add the potato. Boil for 8-10 minutes until soft. Drain.

4. 4

   Step 4

   At the same time, heat half the oil in a grill or pan 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.

6. 6

   Step 6

   Once you flip it, add the remaining oil with the potatoes and brown in the grill for about 1-2 minutes.

7. 7

   Step 7

   Remove once cooked as desired and slice the chicken.

8. 8

   Step 8

   In the meantime, peel and grate the beets and carrot. You can also cut the beets into small pieces.

9. 9

   Step 9

   Season the salad with the low-calorie mayonnaise and salt and pepper to taste. If you want, you can add some lemon juice.

10. 10

    Step 10

    Serve the grilled chicken with potatoes and the beets and carrot salad. If you want, you can sprinkle with some chopped parsley or oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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