Grilled Chicken with Vegetables and Mustard Dressing

Ingredients

• Chicken Breast150 g
• Corn1/4 unidad (63 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Broccoli1/2 cup (45 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, cut the broccoli into small florets.

3. 3

   Step 3

   After 9 minutes boiling, add the broccoli and let boil for 3-4 more minutes.

4. 4

   Step 4

   Once tender, remove and drain all together. Set aside.

5. 5

   Step 5

   At the same time, heat the grill over high heat. In the meantime, add salt and pepper to taste to the chicken.

6. 6

   Step 6

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

7. 7

   Step 7

   Cook each side for 4-6 minutes. The time will depend on how thick the chicken is. Remove once cooked as desired.

8. 8

   Step 8

   Cut the chicken into strips and dice the tomato. You can also use cherry.

9. 9

   Step 9

   For the dressing, mix the plain yogurt with the mustard, stevia, salt and pepper to taste. You can use stevia or your favorite sweetener.

10. 10

    Step 10

    Serve the grilled chicken and the vegetables on a plate with the mustard dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Vegetables and Mustard Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.