Parsley Chicken with Brown Potatoes and Beets

Ingredients

• Chicken Breast200 g
• Potato1 medium (180 g)
• Beets1 count (80 g)
• Oil1.5 tablespoon (15 ml)
• Parsley1 tablespoon (4 g)
• Lemon Juice2 tablespoon (30 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 into pieces.

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.

5. 5

   Step 5

   In the meantime, add salt and pepper to the chicken and season with half the lemon juice and parsley.

6. 6

   Step 6

   Once heated, add the chicken to the grill and cook each side for 4-6 minutes. Remove once well cooked and, if you want, add more parsley.

7. 7

   Step 7

   In the meantime, peel and slice the beets. Add salt and pepper and season with 1/3 of the oil and the remaining lemon juice.

8. 8

   Step 8

   For the potatoes, heat a pan over medium-high heat and, once heated, add the remaining oil. You can use the same grill where you cooked the chicken.

9. 9

   Step 9

   Add the cooked potatoes and brown each side for 1-2 minutes over medium heat. Remove and set aside.

10. 10

    Step 10

    You can also brown the potatoes in the air fryer over 356°F (180°C) for 4-8 minutes.

11. 11

    Step 11

    Serve the parsley chicken with brown potatoes and beets on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Parsley Chicken with Brown Potatoes and Beets can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.