Grilled Chicken with Mashed Potatoes, Guacamole and Peas

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Peas1/2 cup (100 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until tender.

2. 2

   Step 2

   At the same time, place the peas in a small pot filled with boiling water for 6-8 minutes, until tender. Drain.

3. 3

   Step 3

   Separately, heat the oil in a grill or pan over medium-high heat. Season the chicken breast with salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and cook for 4-6 minutes per side. Remove when desired doneness is reached and set aside.

5. 5

   Step 5

   To make the mashed potato, place the boiled potato in a bowl and mash to the desired consistency.

6. 6

   Step 6

   Mix with the butter and milk. Salt and pepper.

7. 7

   Step 7

   For the guacamole, peel the avocado, chop and mash using a fork. Season with lemon juice and salt and pepper.

8. 8

   Step 8

   Serve the grilled chicken on a plate with mashed potatoes, guacamole and peas.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Mashed Potatoes, Guacamole and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.