Grilled Chicken with Sweet Potato and Asparagus Salad

Ingredients

• Chicken Breast150 g
• Sweet Potato1 medium (180 g)
• Asparagus1/2 cup (70 g)
• Spinach1.5 cup (30 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and dice the sweet potato. Boil for 8-10 minutes or until soft. Drain.

2. 2

   Step 2

   At the same time, cut off the bottom part of the asparagus and then place in a pot filled with boiling water and a pinch of salt.

3. 3

   Step 3

   Boil for 3 minutes until tender. Remove and drain.

4. 4

   Step 4

   Next, preheat the grill over high heat. In the meantime, season the chicken with salt and pepper.

5. 5

   Step 5

   Once heated, pour half the oil, spread and add the chicken.

6. 6

   Step 6

   Lower the heat to medium and cook each side for 4-6 minutes or until both sides are browned.

7. 7

   Step 7

   If you want, once cooked, you can add the sweet potato to the grill to brown for some minutes.

8. 8

   Step 8

   Mix the asparagus with the spinach leaves. Season with olive oil, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken with sweet potato and asparagus salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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