Grilled Chicken with Lettuce, Tomato, Corn, Jalapenos and Toasts

Ingredients

• Chicken Breast150 g
• Lettuce1 cup (35 g)
• Tomato1 count (130 g)
• Jalapenos1/2 count (7 g)
• Corn1/4 count (63 g)
• Sliced Bread1 count (35 g)
• Oregano1/4 tablespoon (1 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the shelled corn in a pot filled with boiling water and boil for 12-15 minutes. Remove.

2. 2

   Step 2

   Preheat the grill over medium-high heat. While heating, season the chicken with salt and pepper and add the oregano.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat. If necessary, add some oil.

4. 4

   Step 4

   For the salad, slice the tomato and jalapeno (remove seeds) and shred the lettuce.

5. 5

   Step 5

   Mix the chopped vegetables with the corn and season with the olive oil, salt and pepper.

6. 6

   Step 6

   Serve the chicken on a plate with the salad and toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Lettuce, Tomato, Corn, Jalapenos and Toasts can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.