Oregano and Paprika Chicken with Pasta Salad

Ingredients

• Chicken Breast120 g
• Pasta1/2 cup (80 g)
• Carrot1/2 medium (30 g)
• Celery1/2 stalk (20 g)
• Paprika1/2 teaspoon (2 g)
• Garlic1/2 clove (2 g)
• Oregano1 pinch (1 g)
• Vinegar1/2 tablespoon (5 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Boil the pasta in salted water according to the time indicated on the package.

2. 2

   Step 2

   In the meantime, prepare the marinade. 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 the vegetables, chop the celery with the bell pepper and grate the carrot.

6. 6

   Step 6

   Once the pasta is ready, remove, drain and, if you want, put it under cold water.

7. 7

   Step 7

   Mix the pasta with the carrot, celery, bell pepper, remaining olive oil and, if you have any, lemon juice. Add salt and pepper.

8. 8

   Step 8

   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.

9. 9

   Step 9

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

10. 10

    Step 10

    Serve the oregano and paprika chicken with the pasta salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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