Pan Seared Chicken with Beans, Rice and Fresh Salad

Ingredients

• Chicken Breast150 g
• Beans1/2 cup (100 g)
• Rice1/2 cup (100 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Olive Oil1.5 tablespoon (15 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   Heat a pan over high heat. In the meantime, add salt and pepper to the chicken. Once heated, pour some oil.

3. 3

   Step 3

   Add the chicken and cook each side for 4 minutes over medium heat. If you want, you can cover it once you flip it for a juicier result.

4. 4

   Step 4

   In the meantime, cut the tomato with the lettuce as desired and grate the carrot.

5. 5

   Step 5

   For the dressing: mix the vinegar with half the olive oil, lemon juice or vinegar and salt and pepper to taste.

6. 6

   Step 6

   For the beans: heat a pan over medium heat. In the meantime, chop the garlic. Once heated, pour the remaining oil, spread and add the garlic.

7. 7

   Step 7

   Stir-fry for some seconds and add the beans. If you want, you can smash it until creamy.

8. 8

   Step 8

   Serve the chicken, rice, beans and vegetables. Season the latter with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Chicken with Beans, Rice and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.