Paprika Chicken with Roasted Vegetables

Ingredients:

• 500g of chicken breasts
• 300g of potatoes
• 150g of green salad
• 1 tablespoon of paprika
• 200g of corn
• 150g of green beans

Kitchen Tools Needed:

• Oven
• Blender
• Stove Top

Instructions:

• Preheat the oven to 200°C (400°F).
• Cut the potatoes into cubes and toss them in a mixing bowl with a tablespoon of olive oil and paprika. Spread them on a baking tray.
• In the same bowl, add the green beans and corn, mix well and add to the baking tray.
• Bake the vegetables for approximately 30-35 minutes or until golden.
• Meanwhile, season the chicken breasts with salt, pepper, and a sprinkle of paprika.
• Heat a skillet on the stove top over medium heat, add olive oil, and cook the chicken breasts for 6-7 minutes on each side until fully cooked and golden brown.
• Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing.
• In a blender, combine the green salad with a dash of olive oil and blend until smooth to create a salad dressing.
• Serve the sliced chicken breasts on a plate alongside the roasted vegetables and drizzle the green salad dressing on top.

Macros:

• Total Calories: 485kcal
• Carbs: 45g
• Proteins: 55g
• Fats: 15g