Grilled Chicken with Potatoes and Green Bean and Carrot Salad

Ingredients

• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Green Beans1/2 cup (50 g)
• Potato1 medium (180 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash the potato and, if you want, peel it. Cut into wedges or slice.

2. 2

   Step 2

   Put the potatoes in a pot with boiling water and let boil for 10-12 minutes. Remove.

3. 3

   Step 3

   At the same time, peel the carrot and grate. Then, cut off the ends of the green beans and cut into three or four parts.

4. 4

   Step 4

   Put the green beans in a pot with boiling water and let boil for 6 minutes. Remove.

5. 5

   Step 5

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

6. 6

   Step 6

   Once heated, pour half the oil, spread and then add the chicken. If you want, you can also add the potatoes to brown.

7. 7

   Step 7

   Cook each side por 4 minutes over medium heat. If you added to potatoes to the pan, cook each side for 1-2 minutes.

8. 8

   Step 8

   Put the vegetables, potato and chicken on a plate. Season with the remaining oil, lemon juice and add salt and pepper. Mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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