Lemon and Cilantro Chicken with Bean Salad

Ingredients

• Corn1/4 unidad (63 g)
• Chicken Thigh2 medium (160 g)
• Lemon Juice2 tablespoon (30 g)
• Cilantro2 tablespoon (6 g)
• Beans1/2 cup (100 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Scallion7.5 tablespoon (38 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water. Let boil for 12 minutes, remove and drain.

3. 3

   Step 3

   In the meantime, heat half the oil in a pan over high heat. Season the thigh with half the lemon juice and salt and pepper. Optional: Add a pinch of paprika.

4. 4

   Step 4

   Once heated, add the chicken and brown all its sides. This will take 5 minutes.

5. 5

   Step 5

   Then lower the heat, cover and continue cooking for 10-15 more minutes. If necessary, add some water to prevent from drying.

6. 6

   Step 6

   When you flip it, add chopped cilantro.

7. 7

   Step 7

   For the salad, cut the tomato and avocado. Chop the red onion.

8. 8

   Step 8

   Mix with the corn and beans.

9. 9

   Step 9

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

10. 10

    Step 10

    On a plate, serve the lemon and cilantro chicken with the bean salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon and Cilantro Chicken with Bean Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.