Grilled Chicken with Potatoes and Beet Salad with Yogurt Dressing

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water in a pot over high heat. In the meantime, peel and cut the potato.

3. 3

   Step 3

   Once boiling, add the potato. Let boil for 8-10 minutes until soft. Drain.

4. 4

   Step 4

   At the same time, heat half the oil in a grill over medium-high heat. Add salt and pepper to the chicken.

5. 5

   Step 5

   Once heated, add to the grill and cook each side for 4-6 minutes.

6. 6

   Step 6

   Once you flip it, the remaining oil with the potatoes and brown in the grill. Remove once cooked as desired and set aside.

7. 7

   Step 7

   In the meantime, peel and grate the beet with the carrot.

8. 8

   Step 8

   For the dressing, mix the plain yogurt with mustard, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Optional: Add your favorite herb for a better dressing flavor.

10. 10

    Step 10

    Serve the chicken with grilled potatoes and beet salad with yogurt dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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