Grilled Chicken with Potatoes and Vegetables

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Radish1/2 cup (60 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   You can cook this recipe in the oven, air fryer or in a pan.

2. 2

   Step 2

   Oven/air fryer option: Peel, wash and cut the potatoes into pieces. Coat the potatoes with half of the oil and place them in the pan next to the chicken.

3. 3

   Step 3

   Cook for 12-15 minutes per side at 356 °F (180 °C). Separately, chop the vegetables and season with the remaining oil, lemon juice, salt and pepper to taste.

4. 4

   Step 4

   Peel, wash and cut the potato into pieces. Place the potatoes in a pot filled with boiling water and boil for 10-12 minutes. Remove.

5. 5

   Step 5

   Separately, slice the tomato, radish and cucumber, and shred the lettuce.

6. 6

   Step 6

   Preheat the grill to medium heat. While heating, season the chicken with salt and pepper.

7. 7

   Step 7

   Once heated, add some oil, spread and add the chicken breast. Cook for 4-6 minutes per side.

8. 8

   Step 8

   In a bowl place the potatoes, add salt and half of the olive oil. Stir well so that they are all oiled.

9. 9

   Step 9

   Place the potatoes on a heated grill and cook for 1-2 minutes per side until browned.

10. 10

    Step 10

    Season the vegetables with the lemon juice, the remaining oil, salt and pepper to taste. Serve with the grilled chicken and potatoes.

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.