Grilled Chicken with Beets, Onion and Potato Salad

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Beets1 count (80 g)
• Red Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Heat a pot with water over high heat. Once boiling, peel and cut the potato into pieces.

3. 3

   Step 3

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

4. 4

   Step 4

   At the same time, heat half the oil in a pan over high heat. Add salt and pepper to the chicken breast.

5. 5

   Step 5

   Once heated, add the chicken to the pan and cook each side for 4-6 minutes.

6. 6

   Step 6

   Remove once cooked as desired and slice.

7. 7

   Step 7

   In the meantime, peel and cut the cooked beets. Chop the onion into thin strips.

8. 8

   Step 8

   Put the chicken breast, potato, beets and onion on a plate.

9. 9

   Step 9

   Season with the remaining oil, vinegar and add salt and pepper to taste. You can use lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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