Rosemary Chicken with Grilled Vegetables

Ingredients

• Chicken Breast200 g
• Green Beans1/2 cup (50 g)
• Snow Peas1 cup (100 g)
• Tomato1 count (130 g)
• Rosemary1 teaspoon (2 g)
• Olive Oil2 teaspoon (7 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. In the meantime, season the chicken breast with rosemary and half the olive oil. Add salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken.

3. 3

   Step 3

   Lower the heat to medium and cook each side for about 4-5 minutes or until browned.

4. 4

   Step 4

   In the meantime, cut off the green bean and put in a pot with boiling water. Let boil for 6 minutes and remove.

5. 5

   Step 5

   Heat a grill over medium heat. Once heated, add the remaining olive oil, spread and then add the green beans with the snow peas. Add salt and pepper.

6. 6

   Step 6

   Cook for some minutes until tender. Add the garlic.

7. 7

   Step 7

   Serve the rosemary chicken with the grilled vegetables and the fresh tomato. If you want, you can add lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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