Oregano and Paprika Chicken with Cassava

Ingredients

• Chicken Breast120 g
• Cassava2/3 medium (201 g)
• Paprika1/2 teaspoon (2 g)
• Garlic1/2 clove (2 g)
• Oregano1 pinch (1 g)
• Vinegar1/2 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, marinate the chicken.

2. 2

   Step 2

   You can use garlic paste, powder or chopped.

3. 3

   Step 3

   Mix the chicken with the garlic, paprika, oregano, oil (it can be olive oil), vinegar, salt and pepper to taste.

4. 4

   Step 4

   Let marinate for 5-10 minutes or skip this step if you don't have the time.

5. 5

   Step 5

   Wash, peel and cut the cassava into pieces. Put in a pot with boiling water and let boil for 15-20 minutes.

6. 6

   Step 6

   Once ready, remove, drain and set aside.

7. 7

   Step 7

   At the same time, heat a pan over high heat and once heated, add the chicken and let cook each side for 4-6 minutes over medium heat. Turn off.

8. 8

   Step 8

   If you want, you can cover the pan when you flip the chicken for a juicier result.

9. 9

   Step 9

   Serve the oregano and paprika chicken with the cooked cassava.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano and Paprika Chicken with Cassava can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.