Oregano Chicken with Carrot and Avocado Salad

Ingredients

• Chicken Breast200 g
• Carrot1/2 medium (30 g)
• Avocado1/2 count (120 g)
• Oregano1 pinch (1 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat half the oil in a pan or grill over medium-high heat. Add salt and pepper to the chicken breast.

2. 2

   Step 2

   Once heated, add to the pan and cook each side for 4-6 minutes.

3. 3

   Step 3

   In the meantime, peel the carrot and cut into thin sticks.

4. 4

   Step 4

   Once you flip it, sprinkle with oregano and add the carrot.

5. 5

   Step 5

   Continue cooking until well cooked and remove.

6. 6

   Step 6

   In the meantime, peel and cut the avocado.

7. 7

   Step 7

   Once you remove the carrot, add the remaining olive oil, lemon juice and salt and pepper.

8. 8

   Step 8

   Serve the oregano chicken with avocado and carrot salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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