Grilled Chicken with Egg, Salad and Mustard Dressing

Ingredients

• Chicken Breast150 g
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Mustard1 tablespoon (14 g)
• Yogurt2 tablespoon (30 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool some minutes, peel and cut into pieces.

2. 2

   Step 2

   Then, heat the pan over medium-high heat. In the meantime, add salt and pepper to the chicken breast.

3. 3

   Step 3

   Once heated, pour the oil, spread and then add the chicken.

4. 4

   Step 4

   Cook each side for 3-4 minutes. Remove once cooked as desired.

5. 5

   Step 5

   At the same time, cut the tomato, cucumber and chicken breast for the salad.

6. 6

   Step 6

   For the dressing: mix the mustard with the yogurt, lemon juice and salt and pepper.

7. 7

   Step 7

   Serve the grilled chicken with egg and salad with the mustard dressing on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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