Grilled Chicken with Pico de Gallo, Corn and Green Beans

Ingredients

• Chicken Breast200 g
• Green Beans3/4 cup (75 g)
• Corn1/4 unidad (63 g)
• Tomato1/4 count (33 g)
• Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Serrano Chili Pepper1/2 count (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

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

3. 3

   Step 3

   Once heated, add the oil and chicken breast.

4. 4

   Step 4

   Lower the heat to medium and cook each side for 4-6 minutes or until browned.

5. 5

   Step 5

   In the meantime, cut off the ends of the green beans, cut the rest and heat water with a pinch of salt.

6. 6

   Step 6

   Once boiling, add the green beans and let boil for 5 minutes. Remove, drain and set aside.

7. 7

   Step 7

   For the pico the gallo: Chop the onion, chili pepper and tomato in small pieces. Put in a bowl.

8. 8

   Step 8

   Chop the cilantro and put it with the lemon juice. Add salt and pepper to taste and mix everything.

9. 9

   Step 9

   Serve the chicken with the green beans, corn and pico the gallo sauce on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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