Mustard and Paprika Chicken with Pasta 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)
• Pasta1/2 cup (80 g)
• Celery1/2 stalk (20 g)
• Carrot1/2 medium (30 g)
• Bell Pepper1/4 count (30 g)
• Stevia1 pinch (1 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the time indicated on the package.

2. 2

   Step 2

   In the meantime, prepare the marinade.

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

   Wash the vegetables, chop the celery with the bell pepper and grate the carrot.

6. 6

   Step 6

   Once the pasta is ready, remove, drain and, if you want, put into water with ice cubes to stop cooking process.

7. 7

   Step 7

   Mix the pasta with the carrot, celery, bell pepper, remaining oil, salt and pepper to taste. If you have lemon juice, add.

8. 8

   Step 8

   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.

9. 9

   Step 9

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

10. 10

    Step 10

    Serve the mustard chicken with pasta salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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