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

Ingredients

• Chicken Breast200 g
• Corn1/2 unidad (125 g)
• Beets1/2 count (40 g)
• Green Beans1 cup (100 g)
• Carrot1 medium (60 g)
• Avocado1/4 count (60 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

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. Remove and drain.

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 grate the beets together with the carrot. Next, peel and dice the avocado.

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, Carrot and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.