Grilled Chicken with Corn and Green Beans, Beets and Carrot Salad

Ingredients

• Chicken Breast200 g
• Corn1 unidad (250 g)
• Beets1/2 count (40 g)
• Green Beans1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water and a pinch of salt.

3. 3

   Step 3

   Meanwhile, cut off the ends of the green beans.

4. 4

   Step 4

   After 6 minutes of boiling the corn, add the green beans.

5. 5

   Step 5

   After 6 minutes, both the green beans and corn will be tender.

6. 6

   Step 6

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

7. 7

   Step 7

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat. Remove when well done and slice.

8. 8

   Step 8

   Meanwhile, peel and alice the beet. Peel and grate the carrot.

9. 9

   Step 9

   Serve the chicken with the corn and salad.

10. 10

    Step 10

    Season the salad with the remaining oil, lemon juice and a pinch of salt.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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