Lemon Chicken with Potatoes and Pineapple

Ingredients

• Chicken Breast150 g
• Pineapple1/2 cup (85 g)
• Potato1 medium (180 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Paprika1 pinch (1 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   In a bowl, place the chicken breast with the lemon juice, chopped garlic and paprika. Let it marinate for a few minutes.

2. 2

   Step 2

   Separately, cook the potatoes. Place a pot filled with water over high heat. Peel and cut the potato into strips.

3. 3

   Step 3

   Once the water comes to a boil, add the potato. Boil for 8-10 minutes, until it is soft but does not fall apart. Drain.

4. 4

   Step 4

   Simultaneously, heat a pan over high heat. Once heated, add half of the oil and the marinated chicken. Cook 4-5 minutes per side.

5. 5

   Step 5

   One minute before removing the chicken, add the pineapple and brown for 30-45 seconds per side. Remove everything and set aside.

6. 6

   Step 6

   Use the still heated pan to brown the potatoes with the remaining oil. Brown for 4-5 minutes.

7. 7

   Step 7

   If you have an air fryer, wash, peel the potatoes and cut into wedges. Coat the potatoes with the remaining oil.

8. 8

   Step 8

   You can also cook in an air fryer at 375° F (190° C) for 15-20 minutes, until golden brown.

9. 9

   Step 9

   Serve the lemon chicken with potatoes and pineapple.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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