Grilled Chicken with Rice and Beans and Fresh Salad

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Green Beans1/2 cup (50 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 teaspoon (3 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Wash the vegetables well. Cut off the ends of the green beans and then cut into pieces. Separately, chop the bell pepper.

3. 3

   Step 3

   Place the pan over medium heat. Once heated, add half of the oil, spread and add the green beans together with the bell pepper.

4. 4

   Step 4

   Season with salt and pepper and stir-fry for 3 minutes. Cover and cook for 3-4 more minutes. Add the rice and mix well.

5. 5

   Step 5

   Meanwhile, heat the griddle over medium heat. While heating, season the chicken breast with salt and pepper.

6. 6

   Step 6

   Once heated, add the remaining oil, spread and add the chicken breast. Cook for 4 minutes per side and cut into slices.

7. 7

   Step 7

   For the salad, slice the tomato and cucumber, mix with the lettuce leaves.

8. 8

   Step 8

   Season with the olive oil, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Note that you can replace the lettuce with red leaf lettuce, arugula, spinach, etc.

10. 10

    Step 10

    Serve the grilled chicken, rice, beans and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Rice and Beans and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.