Grilled Chicken with Mushroom Salad and Beet

Ingredients

• Chicken Breast200 g
• Mushrooms1 cup (70 g)
• Beets1 count (80 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked beets.

2. 2

   Step 2

   Preheat a pan over medium-high heat. Add salt and pepper to the chicken and slice the mushrooms.

3. 3

   Step 3

   Once heated, add the oil, spread and add the chicken. Cook it for 4-6 minutes per side.

4. 4

   Step 4

   After flipping, add the mushrooms, salt and pepper. Continue cooking for 4-6 more minutes and, once done, remove.

5. 5

   Step 5

   Meanwhile, peel and slice the beets for the salad.

6. 6

   Step 6

   Mis the beets with the mushrooms and dress with lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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