Grilled Chicken with Potatoes and Vegetables

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Carrot1/3 medium (20 g)
• Onion1/4 count (38 g)
• Zucchini1/4 count (50 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and cut the potato into similar sized pieces.

2. 2

   Step 2

   Once the water comes to a boil, add the potato. Boil for 8-10 minutes or until soft.

3. 3

   Step 3

   Heat half of the oil in a pan or griddle over medium heat. While heating, cut the chicken into bite-sized pieces and season with salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken and brown on both sides. This will take 3-4 minutes.

5. 5

   Step 5

   Meanwhile, cut the onion, zucchini and carrot into pieces.

6. 6

   Step 6

   Lower to medium heat and add the rest of the oil.

7. 7

   Step 7

   Add the vegetables and stir-fry together with the chicken for about 5-7 minutes.

8. 8

   Step 8

   When the onion becomes translucent, add the cooked potato and brown.

9. 9

   Step 9

   Season to taste with salt and pepper and remove when desired.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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