Paprika chicken with Pineapple and Corn

Ingredients

• Chicken Breast150 g
• Pineapple1 cup (170 g)
• Corn1/2 unidad (125 g)
• Oil1/2 tablespoon (5 ml)
• Soy Sauce1/2 teaspoon (2 g)
• Paprika Powder1 teaspoon (3 g)
• Garlic1/3 clove (1 g)
• Vinegar1 teaspoon (3 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water for 12-15 minutes. Next, remove, drain and set aside.

2. 2

   Step 2

   Preheat a pan or grill.

3. 3

   Step 3

   While heating, cut the chicken into bite-size pieces and season with soy sauce, paprika powder, vinegar, garlic and salt. If you have cumin available, add some.

4. 4

   Step 4

   Once heated, pour in the oil, spread and add the chicken. Cook for 4 minutes per side over medium heat.

5. 5

   Step 5

   Simultaneously, peel and cut the pineapple into small pieces.

6. 6

   Step 6

   Add the pineapple and corn. Cook for about 2 minutes to brown.

7. 7

   Step 7

   Serve the chicken with pineapple and corn on a plate. Season with salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Paprika chicken with Pineapple and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.