Marinated Chicken with Salad

Ingredients

• Chicken Breast200 g
• Broccoli1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Soy Sauce1 teaspoon (5 g)
• Garlic1/2 clove (2 g)
• Cilantro1 tablespoon (3 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Mix half the oil, soy sauce, garlic paste or powder and chopped cilantro in a bowl. If you have shredded ginger, add some.

2. 2

   Step 2

   Soak the chicken in the mixture and let marinate for 2 hours (skip this step if you don't have the time.)

3. 3

   Step 3

   Heat the pan over medium heat and brown both sides of the chicken. Add the marinade and let cook for 4-5 more minutes. Turn off.

4. 4

   Step 4

   At the same time, prepare the salad. Cut the broccoli into florets and put in a pot with boiling water.

5. 5

   Step 5

   Let boil for 3 minutes in water with a pinch of salt. Once softened, remove and drain.

6. 6

   Step 6

   Cut the tomato into pieces and dice the bell pepper. You can use any bell pepper you have.

7. 7

   Step 7

   Slice the cucumber and mix with the remaining vegetables of the salad. Optional: Add some spinach or lettuce leaves.

8. 8

   Step 8

   Season the salad with the remaining olive oil, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the marinated chicken hot with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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