Grilled Chicken with Rice and Beet and Carrot Salad

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beets.

2. 2

   Step 2

   Heat half the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add to the pan and cook each side for 4-6 minutes. Remove once cooked as desired.

4. 4

   Step 4

   For the salad, peel and dice the carrot. You can boil it for 6 minutes or use it raw.

5. 5

   Step 5

   Then peel and cut the beets into pieces.

6. 6

   Step 6

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

7. 7

   Step 7

   Serve the grilled chicken with rice, and beet carrot salad.

8. 8

   Step 8

   Optional: Sprinkle some chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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