Grilled Chicken with Pico de Gallo and Rice

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Beans1/2 cup (100 g)
• Lettuce1 cup (35 g)
• Corn1/4 unidad (63 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro2 tablespoon (6 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans and rice.

2. 2

   Step 2

   Shell the corn and boil for 10-12 minutes. Once ready, stop cooking process with cold water, drain and set aside.

3. 3

   Step 3

   Heat a pan over high heat. In the meantime, add salt and pepper to the chicken.

4. 4

   Step 4

   Once heated, add the oil and chicken.

5. 5

   Step 5

   Lower the heat to medium and cook each side for about 4-6 minutes or until both sides are brown. Cut the breast into strips.

6. 6

   Step 6

   For the pico the gallo: Chop the onion and tomato. Put in a bowl with half the beans.

7. 7

   Step 7

   Chop the cilantro and add with the corn grains and lemon juice. Add salt to taste and mix. Optional: You can add chopped chili.

8. 8

   Step 8

   Mix the rest of the beans with the rice.

9. 9

   Step 9

   Put the lettuce in a plate and serve the rice on it. Then add the sliced chicken on top and pour the pico the gallo sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Pico de Gallo and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.