Mustard and Paprika Chicken with Fresh Salad

Ingredients

• Chicken Breast120 g
• Mustard1/2 teaspoon (2 g)
• Paprika1/2 teaspoon (2 g)
• Soy Sauce1/2 teaspoon (2 g)
• Oil2 teaspoon (10 ml)
• Lettuce1 cup (35 g)
• Tomato1/4 count (33 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Stevia1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe, you can use garlic paste, powder or chopped.

2. 2

   Step 2

   Mix the chicken with the soy sauce, half the 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 cut the lettuce, grate the carrot and first slice the tomato and then cut into quarters.

5. 5

   Step 5

   Put the vegetables in a bowl and season with the remaining oil, salt and pepper to taste. If you have lemon juice, add.

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 fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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