Pan Seared Chicken with Potato, Broccoli, Lettuce and Spinach

Ingredients

• Chicken Drumstick and Thigh1 medium (130 g)
• Potato1 medium (180 g)
• Broccoli1 cup (90 g)
• Lettuce1 cup (35 g)
• Spinach1 cup (30 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Oregano1 pinch (1 g)

Instructions

1. 1

   Step 1

   Bring water to boil in a pot with a little salt. While boiling, wash and cut the potato into medium pieces.

2. 2

   Step 2

   Once boiling, add the potato and boil for 10-12 minutes. Cut the broccoli into small florets.

3. 3

   Step 3

   When the potato is 4 minutes away, add the broccoli and boil for the remaining time. Once ready, remove and drain.

4. 4

   Step 4

   Separately, preheat a pan with a little oil over medium heat. While heating, season the chicken with salt and pepper and add a little oregano.

5. 5

   Step 5

   Once heated, place the chicken in the pan and cook for 6-8 minutes. Then flip, cover and cook for another 6-8 minutes or until browned.

6. 6

   Step 6

   To make the salad, chop the lettuce with the spinach leaves.

7. 7

   Step 7

   Place the leaves on a plate with the potato, cooked broccoli and chicken.

8. 8

   Step 8

   Season the vegetables with the remaining olive oil, vinegar, salt and pepper to taste. If desired, you can replace the vinegar with lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Chicken with Potato, Broccoli, Lettuce and Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.