Pepper Chicken with Rice and Salad with Yogurt Dressing

Ingredients

• Chicken Breast200 g
• Rice1 cup (200 g)
• Green Beans1/4 cup (25 g)
• Carrot1/2 medium (30 g)
• Red Cabbage1/2 cup (45 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked white rice. You can also use brown rice.

2. 2

   Step 2

   Place a griddle pan or grill over high heat. While heating, season the chicken with salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken, reduce the heat to medium and cook for 4-5 minutes on each side.

4. 4

   Step 4

   Simultaneously, cut off the ends of the green beans and place in a pot of boiling water for 6 minutes until tender. Remove and drain.

5. 5

   Step 5

   Cut the cabbage into thin strips. Peel and grate the carrot.

6. 6

   Step 6

   Assemble the salad by mixing together the green beans, purple cabbage and carrot.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with mustard and lemon juice. Season with salt and pepper.

8. 8

   Step 8

   Serve the pepper chicken with the rice and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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