Oregano Chicken with Rice and Celery Salad

Ingredients

• Chicken Breast200 g
• Rice1/2 cup (100 g)
• Oregano1 pinch (1 g)
• Cumin1 pinch (1 g)
• Garlic1/2 clove (2 g)
• Lettuce1 cup (35 g)
• Celery1 stalk (40 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a pot over medium-high heat. In the meantime, peel and cut the garlic.

2. 2

   Step 2

   Once heated, add half the oil with the garlic, rice and cumin, and stir-fry for 1-2 minutes.

3. 3

   Step 3

   Then add two parts of water (or broth) per one of rice and a pinch of salt.

4. 4

   Step 4

   Once boiling, lower the heat and cover. Cook for 17-20 minutes or until the liquid is fully absorbed and the rice is well cooked.

5. 5

   Step 5

   At the same time, heat a grill or pan over high heat. In the meantime, add salt and pepper to the chicken.

6. 6

   Step 6

   Once heated, pour the remaining oil and add the chicken breast. Cook each side over medium heat for 4-5 minutes.

7. 7

   Step 7

   Once flipped, sprinkle with oregano. Remove once well cooked.

8. 8

   Step 8

   In the meantime, cut the lettuce and leek for the salad. Season with lemon juice and add salt and pepper to taste.

9. 9

   Step 9

   Serve the oregano chicken with rice and celery salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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