Pepper Chicken with Pasta Salad

Ingredients

• Chicken Drumstick and Thigh1 medium (130 g)
• Pasta1/2 cup (80 g)
• Red Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Cheese1 slice (25 g)
• Olive Oil2 teaspoon (7 ml)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you will need the skinless drumstick and thigh.

2. 2

   Step 2

   Boil the pasta in salted water according to the indicated time on the package. Once ready, remove and drain.

3. 3

   Step 3

   Heat a pan over high heat and, in the meantime, add salt and pepper to the chicken.

4. 4

   Step 4

   Once heated, pour the oil, add the chicken, lower the heat to medium and cook each side for 5-6 minutes.

5. 5

   Step 5

   Chop the onion and soak into salted water to reduce its bitterness.

6. 6

   Step 6

   Cut the tomato (you can also use cherry) and shred the cheese (it can be white/fresh, mozzarella or cottage).

7. 7

   Step 7

   For the dressing: Mix the remaining olive oil with the lemon juice, chopped parsley, salt and pepper.

8. 8

   Step 8

   In a plate mix the pasta, onion and tomato with the prepared dressing and sprinkle with cheese.

9. 9

   Step 9

   Serve with the pepper chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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