Here comes another really healthy meal. Salad with grilled chicken breast and boiled potatoes. The other day I did a salad with lettuce, cabbage and carrot. Had some vegetables left from that dinner and decided to use them for a nice lunch meal. It was very tasty and filling. I used less potatoes, as the main element on the plate is suppose to be salad. I am trying to include a lot of vegetables in our diet and salads are perfect as they are so versatile. I love the fact that you can use all types of vegetables in the salad, whether it is cooked, cold or warm. Had dinner at our friends the other day, and I enjoyed a lovely salad with apples in it, which gave it a nice tangy sweetness, if that makes sense. I am not so sure about adding fruit in salads, but will definitely give it a try.
1/2 lettuce head
1/4 white cabbage
1/4 sweet corn
2 chicken breast
8 small potatoes
1 red onion
Herbes de provence mix
1- Cut the 2 chicken breast into three layers each and marinade them in your favorite marinade. I used a simple marinade on olive oil, smoked paprika, grilled seasoning, salt and pepper. Then, turn on the oven on the fan/grill setting 4. Put the chicken breast pieces directly on the grill pan or grill tray on the oven. Let it grill/bake for ca 15-20 minutes until well done. Put aside.
2- While the chicken is cooking in the oven, start with the salad. Wash the vegetables and slice them in a bowl. Spice it with olive oil, parsley, salt and pepper to taste. Set aside.
3- Peel the potatoes and boil them for 15 minutes. Once cooked through, drain the water and add 1 tbsp olive oil and season with salt, pepper and herbes de provence to taste.
4- Once everything is done, Serve the salad in a plate, together with the chicken, boiled potatoes and sweet corn.