Grilled Chicken with Potatoes, Avocado, Beets, Green Beans and Peas

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Avocado1/4 count (60 g)
• Beets1 count (80 g)
• Green Beans1/2 cup (50 g)
• Peas1/4 cup (50 g)
• Lemon Juice1 tablespoon (15 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, wash and cut the potatoes into pieces.

3. 3

   Step 3

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

4. 4

   Step 4

   In the same pot, cook the green beans, previously cut, for 6 minutes. Remove once tender.

5. 5

   Step 5

   At the same time, peel the avocado with the beets. Then slice them.

6. 6

   Step 6

   Then heat half the oil in a a big grill over medium-high heat. Add salt and pepper to the chicken.

7. 7

   Step 7

   Once heated, add the chicken and the potatoes to the grill.

8. 8

   Step 8

   Cook each side of the chicken for 4-6 minutes and the potatoes for 1-2 minutes per side until brown. Remove once cooked as desired and set aside.

9. 9

   Step 9

   Season the beets, green beans and peas with the lemon juice, remaining oil, salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken with potatoes, beets, green beans and avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Potatoes, Avocado, Beets, Green Beans and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.