INGREDIENTS :
For the Chicken:
2 large chicken breasts, sliced into strips
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Potatoes:
2 cups baby potatoes
Salt (for boiling)
For the Carrots:
2 large carrots, sliced into rounds
Pinch of salt
For the Beets:
2 medium beets, peeled & cubed
(or pre-cooked beets for shortcut)
For the Eggs:
3 large eggs
DIRECTIONS :
Step 1: Boil the Potatoes
Add baby potatoes to salted water.
Bring to a boil and cook 15 minutes until fork-tender.
Drain and let them steam dry.
They should look smooth, pale yellow, and slightly glossy.
Step 2: Cook the Carrots
Boil sliced carrots in lightly salted water for 8–10 minutes.
Drain once tender but still vibrant orange.
Step 3: Prepare the Beets
If raw: boil cubed beets 25–30 minutes until tender.
If pre-cooked: simply cube and set aside.
They should be deep ruby red and slightly glossy.
Step 4: Hard-Boil the Eggs
Bring water to a boil.
Add eggs and boil 9–10 minutes.
Ice bath for 5 minutes.
Peel and slice into halves or thick rounds.
Yolks should be fully set and bright yellow — no gray edges.
Step 5: Cook the Chicken
Pat chicken dry.
Season with salt, pepper, and garlic powder.
Heat olive oil in pan over medium-high.
Cook strips 4–6 minutes until lightly golden and cooked through.
You want light browning — not heavily seared.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: ~620 per plate
Servings: 2
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