Oregano Chicken with Cooked Vegetables, Avocado and Yogurt Dressing

Ingredients

• Chicken Breast200 g
• Oregano1/2 tablespoon (2 g)
• Avocado1/2 count (120 g)
• Broccoli1/2 cup (45 g)
• Green Beans1/2 cup (50 g)
• Zucchini1/4 count (50 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 teaspoon (3 ml)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Dice the chicken breast and season with olive oil, oregano and salt and pepper to taste.

2. 2

   Step 2

   Heat a pan over high heat and, once heated, add the chicken. Cook each side for 5-8 minutes over medium heat, stirring from time to time.

3. 3

   Step 3

   Heat a pot with boiling water over high heat. In the meantime, cut off the ends of the green beans and then cut the broccoli into small florets.

4. 4

   Step 4

   Once boiling, add the green beans and let boil for 3 minutes.

5. 5

   Step 5

   Then add the sliced broccoli and the zucchini. Cook for 3 more minutes, remove and drain.

6. 6

   Step 6

   Optional: If you have fresh mushrooms and/or brussels sprouts, add.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with the lemon juice and mustard. Add salt and pepper.

8. 8

   Step 8

   Put the oregano chicken with the vegetables and fresh avocado on a plate. Season with the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Cooked Vegetables, Avocado and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.