Oregano Chicken with Artichoke and Olive Salad

Ingredients

• Chicken Breast200 g
• Artichoke1/2 cup (75 g)
• Olives4 count (20 g)
• Lettuce1 cup (35 g)
• Oregano1 pinch (1 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichokes.

2. 2

   Step 2

   You can use canned ones or cook in the microwave for 7 minutes over maximum temperature.

3. 3

   Step 3

   You can also put the artichokes in a pot with boiling water and let boil for 6 minutes. Drain.

4. 4

   Step 4

   Heat half the oil in a pan over high heat. In the meantime, cut the chicken into bites and add salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and brown all its sides over medium heat. This will take 3-4 minutes.

6. 6

   Step 6

   Then lower the heat to medium-low, sprinkle with oregano and continue cooking until well cooked. Set aside.

7. 7

   Step 7

   In the meantime, cut the lettuce leaves. You can use a mix of spinach, arugula, etc.

8. 8

   Step 8

   Mix the oregano chicken with olives, artichokes and green leaves on a plate.

9. 9

   Step 9

   Season with the remaining oil and lemon juice. Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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