Simple Protein Plate with Chicken, Potatoes & Veggie Trio
A clean, colorful, balanced meal combining tender chicken strips, buttery potatoes, sweet carrots, tangy beets, and perfectly boiled eggs. Nutritious, easy, and great for meal prep or a healthy everyday lunch.
For the Chicken
200 g chicken breast, sliced
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt & pepper to taste
For the Sides
1–2 boiled eggs, sliced
2 medium potatoes, boiled & cut
1 large carrot, sliced and steamed or boiled
½–1 cup cooked beet slices
Salt & pepper to taste
Optional: drizzle of olive oil or lemon juice over veggies
Cook the Chicken
Season chicken strips with olive oil, garlic powder, paprika, salt, and pepper
Pan-sear on medium heat for 5–7 minutes, until golden and fully cooked.
Prepare the Potatoes
Boil peeled potatoes for 15 minutes, until tender.
Slice and season lightly with salt.
Prepare the Carrots
Slice carrots into rounds.
Steam or boil for 5 minutes until slightly soft but bright
Prepare the Beets
Use cooked beets; slice into cubes or wedges.
Season lightly with salt or a splash of vinegar (optional).
Boil the Eggs
Cook for 9–10 minutes, peel, and slice.
Assemble the Plate
Arrange chicken, potatoes, carrots, beets, and egg slices on a plate.
Add a touch of olive oil or lemon if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~520 per serving
Servings: 1