Sweet Mustard Chicken with Corn Salad

Ingredients

• Chicken Breast120 g
• Oil1/2 tablespoon (5 ml)
• Mustard1 teaspoon (5 g)
• Onion1/3 count (50 g)
• Corn1 cup (170 g)
• Tomato1/2 count (65 g)
• Celery1/2 stalk (20 g)
• Lemon Juice2 tablespoon (30 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, marinate the chicken.

2. 2

   Step 2

   Grate a small piece of onion and mix with the chicken, oil, stevia, mustard, salt and pepper to taste.

3. 3

   Step 3

   Let marinate for 5-10 minutes or skip this step if you don't have the time.

4. 4

   Step 4

   Then wash and shell the corn. Put the grains in a pot with boiling water and let boil for 12-15 minutes.

5. 5

   Step 5

   Once the corn is ready, remove, drain and set aside. If you want, put the grains in a bowl with water and ice cubes to stop cooking process.

6. 6

   Step 6

   Chop the remaining onion with the tomato and celery. If you want, you can soak the onion in salted water to reduce its bitterness.

7. 7

   Step 7

   At the same time, heat a pan over high heat and, once heated, add the chicken and let cook each side for 4-6 minutes over medium heat. Turn off.

8. 8

   Step 8

   If you want, you can cover the pan after you flip it for a juicier result.

9. 9

   Step 9

   Mix the corn with the vegetables and season with lemon juice, salt and pepper to taste. If you have cilantro, add.

10. 10

    Step 10

    Serve the sweet mustard chicken with corn salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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