Grilled Chicken with Sauced Mushrooms, Potatoes and Broccoli

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Broccoli1/2 cup (45 g)
• Mushrooms1 cup (70 g)
• Garlic1 clove (3 g)
• Oregano1 pinch (1 g)
• Milk1/3 cup (79 ml)
• Oil2 teaspoon (7 ml)
• Cornstarch1 teaspoon (3 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water and salt over high heat. While boiling, peel and cut the potato into sticks.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and cook for 10-12 minutes. Remove and drain.

3. 3

   Step 3

   Cut the broccoli into small florets and boil for 3-4 minutes. Remove and drain.

4. 4

   Step 4

   Simultaneously, heat the grill over high heat. While heating, season the chicken breast with salt and pepper.

5. 5

   Step 5

   Once heated, add half of the oil, spread and add the chicken breast.

6. 6

   Step 6

   Reduce heat to medium and cook approximately 4-5 minutes on each side or until browned on both sides. Remove.

7. 7

   Step 7

   Meanwhile, mince the garlic and slice the mushrooms.

8. 8

   Step 8

   In the same pan, add the remaining oil, garlic and mushrooms with a pinch of salt.

9. 9

   Step 9

   Stir-fry for 5 minutes over medium heat. Meanwhile, dilute the cornstarch in the milk and then pour over the mushrooms.

10. 10

    Step 10

    Season to taste with salt and pepper, add the oregano and stir constantly until thickened. Turn off.

11. 11

    Step 11

    Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Sauced Mushrooms, Potatoes and Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.