Grilled Chicken with Rice, Cucumber and Tomato

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Green Beans1/2 cup (50 g)
• Carrot1/2 medium (30 g)
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Vinegar1 tablespoon (10 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Bring water to boil, about 2 times the amount of rice.

2. 2

   Step 2

   Remove the ends of the green beans and then cut them into equal parts. Separately, peel and cut the carrot into small pieces.

3. 3

   Step 3

   Preheat the grill to medium-high heat. While heating, season the chicken with salt and pepper and, if you wish, you can add lemon juice.

4. 4

   Step 4

   Once heated, add the chicken and cook for 4-6 minutes per side. If necessary, add some oil.

5. 5

   Step 5

   When the water reaches boiling point, add the rice and carrot. Cover, cook for 8 minutes and add the green beans.

6. 6

   Step 6

   Next, cover again and cook for 6-7 more minutes over medium-low heat. Remove and drain well.

7. 7

   Step 7

   To make the salad, cut the tomato and cucumber into small pieces. Season with the olive oil, vinegar, salt and pepper.

8. 8

   Step 8

   Serve the chicken breast, the rice with vegetables and the fresh salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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