Oregano Chicken and Potatoes with Beet and Carrot Salad

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Beets1 count (80 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1.5 tablespoon (15 ml)
• Oregano1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets.

2. 2

   Step 2

   Boil water in a pot over high heat. In the meantime, peel and cut the potato.

3. 3

   Step 3

   Once boiling, add the potato. Let boil for 8-10 minutes until soft. Drain.

4. 4

   Step 4

   At the same time, heat 1/3 of the oil in a grill over medium-high heat. Add salt and pepper to the chicken.

5. 5

   Step 5

   Once heated, add to the grill and cook each side for 4-6 minutes.

6. 6

   Step 6

   Once you flip it, add 1/3 of oil with the potatoes and brown in the grill for about 1-2 minutes.

7. 7

   Step 7

   Remove once well cooked and season with fresh oregano. Optional: Add some chopped garlic or garlic powder.

8. 8

   Step 8

   In the meantime, peel and grate the beets with the carrot. You can also cut the beets into small pieces.

9. 9

   Step 9

   Season with the remaining oil, lemon juice and salt and pepper to taste. Optional: sprinkle some chopped parsley.

10. 10

    Step 10

    Serve the oregano chicken and potatoes with beet and carrot salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken and Potatoes with Beet and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.