Mustard and Paprika Chicken with Corn

Ingredients

• Chicken Breast120 g
• Mustard1/2 teaspoon (2 g)
• Paprika1/2 teaspoon (2 g)
• Soy Sauce1/2 teaspoon (2 g)
• Oil1 teaspoon (5 ml)
• Corn1 cup (170 g)
• Stevia1 pinch (1 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, marinate the chicken.

2. 2

   Step 2

   Mix the chicken with the soy sauce, oil, stevia, mustard, paprika, salt and pepper to taste.

3. 3

   Step 3

   Let marinate for 5-10 minutes or skip this step if you don't have the time.

4. 4

   Step 4

   Wash and shell the corn. Put the grains in a pot with boiling water and let boil for 12-15 minutes.

5. 5

   Step 5

   Once the corn is ready, remove, drain and set aside.

6. 6

   Step 6

   At the same time, heat a pan over high heat and once heated, add the chicken and let cook each side for 4-6 minutes over medium heat. Turn off.

7. 7

   Step 7

   If you want, you can cover the pan when you flip the chicken for a juicier result.

8. 8

   Step 8

   Serve the mustard chicken with corn.

9. 9

   Step 9

   You can add a fresh salad seasoned with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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