Pineapple Chicken with Carrots

Ingredients

• Chicken Breast150 g
• Pineapple2 slice (160 g)
• Carrot1 medium (60 g)
• Parsley1 tablespoon (4 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and cut the carrot into thin strips or sticks. If desired, you can use baby carrots.

2. 2

   Step 2

   Boil the carrot for 6 minutes until softened. Remove and drain.

3. 3

   Step 3

   Preheat a pan or grill pan. While heating, cut the chicken into bite-size pieces and season to taste with salt and pepper.

4. 4

   Step 4

   Pour in half the oil and cook the chicken for 4 minutes per side over medium heat.

5. 5

   Step 5

   Once the chicken is done, remove and add the pineapple. Cook for 2 minutes per side.

6. 6

   Step 6

   Serve the pineapple chicken with carrots on a plate. Season the carrots with the remaining oil, lemon juice and chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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