Thyme Chicken with Mashed Potatoes and Spinach Salad

Ingredients

• Chicken Breast150 g
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Thyme1/2 tablespoon (2 g)
• Oil1/2 tablespoon (5 ml)
• Spinach1 cup (30 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil in salted water for 10-12 minutes until soft. Remove and drain.

3. 3

   Step 3

   Meanwhile, place a pan over high heat. Season the chicken breast with salt and pepper.

4. 4

   Step 4

   Pour in the oil and add the chicken. Cook 4 minutes per side over medium-high heat. When flipping, season with thyme. Set aside.

5. 5

   Step 5

   Once the potatoes are soft, remove and drain. Mash and mix with butter, milk, salt and pepper to taste.

6. 6

   Step 6

   For the salad, slice the cucumber and mix with the spinach leaves. Season with lemon juice and salt and pepper to taste.

7. 7

   Step 7

   Serve the thyme chicken with mashed potatoes and fresh salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Thyme Chicken with Mashed Potatoes and Spinach Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.