Pepper Chicken with Grilled Vegetables

Ingredients

• Chicken Breast200 g
• Asparagus3/4 cup (105 g)
• Tomato1 count (130 g)
• Zucchini1/4 count (50 g)
• Olive Oil1 tablespoon (10 ml)
• Rosemary1 teaspoon (2 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat a pot with water and a grill or pan over high heat. In the meantime, season the chicken with salt and pepper to taste.

2. 2

   Step 2

   Pour 1/3 of the oil and add the chicken. Cook each side for 4 minutes over medium heat.

3. 3

   Step 3

   At the same time, cut off the woody ends of the asparagus, cut the bell pepper into thick strips (you can use many colors), cut the tomato into pieces and slice the zucchini.

4. 4

   Step 4

   Put the asparagus in the boiling water and let boil for 3 minutes. Next, remove.

5. 5

   Step 5

   Heat the grill or pan over high heat and, in the meantime, season the vegetables.

6. 6

   Step 6

   Put the zucchini, tomato and bell pepper in a bowl with the remaining oil. Add salt and pepper to taste.

7. 7

   Step 7

   Once heated, grill the vegetables over medium heat. Let cook for about 2-4 minutes per side. Once done, add the asparagus and let cook for some minutes.

8. 8

   Step 8

   Serve the chicken and grilled vegetables on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pepper Chicken with Grilled Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.