Mustard and Parsley Chicken with Fresh Salad

Ingredients

• Chicken Breast120 g
• Olive Oil1 tablespoon (10 ml)
• Mustard1 teaspoon (5 g)
• Garlic1/3 clove (1 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice2 tablespoon (30 g)
• Lettuce1 cup (35 g)
• Tomato1/4 count (33 g)
• Carrot1/2 medium (30 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Shred the garlic and mix with the chicken, half the 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 the vegetables, 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, lemon juice, salt and pepper to taste.

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 fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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