Oregano Chicken with Rice and Cabbage with Carrot Salad

Ingredients

• Chicken Breast200 g
• Rice3/4 cup (150 g)
• Red Cabbage1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Lettuce1 cup (35 g)
• Lemon Juice1 tablespoon (15 g)
• Oregano1 pinch (1 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat a pan over high heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, pour half of the oil and add the chicken. Cook for 4-5 minutes per side over medium heat.

4. 4

   Step 4

   After flipping, sprinkle with oregano. Once done, remove.

5. 5

   Step 5

   To make the salad, peel and grate the carrot. Next, Cut the cabbage and lettuce into strips.

6. 6

   Step 6

   Season the vegetables with the rest of oil, lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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