Mustard and Parsley Chicken with Browned Cassava

Ingredients

• Chicken Breast120 g
• Olive Oil1 tablespoon (10 ml)
• Mustard1 teaspoon (5 g)
• Garlic1/3 clove (1 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Cassava1/3 medium (99 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Shred the garlic and mix with the chicken, oil, mustard, chopped basil, lemon juice, 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, peel and cut the cassava into pieces. Put in a pot with boiling water and let boil for 15-20 minutes.

5. 5

   Step 5

   Once ready, remove and drain. heat the remaining oil in a pan, add the cassava and cook each side for 1-2 minutes over medium heat until browned.

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

   Serve the mustard and parsley chicken with the browned cassava.

8. 8

   Step 8

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