Grilled Chicken with Potatoes and Green Beans and Carrot Salad with Yogurt Dressing

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)
• Yogurt1/4 cup (60 g)
• Oregano1 pinch (1 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 cut into strips. Then cut off the ends of the green beans and then cut into 3 or 4 parts.

4. 4

   Step 4

   Boil the vegetables in a pot for 6 minutes and 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 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

   For the dressing, you should mix the yogurt with lemon juice, oregano, salt and pepper. If you want, you can add some mustard.

9. 9

   Step 9

   Put the vegetables, potatoes and chicken on a plate. Pour over the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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