Oregano Chicken with Rice and Pea Salad

Ingredients

• Chicken Breast200 g
• Oregano1 pinch (1 g)
• Rice1 cup (200 g)
• Peas1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat the grill or pan over high heat. While heating, season the chicken with salt and pepper.

3. 3

   Step 3

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

4. 4

   Step 4

   When flipping, sprinkle with oregano. Remove once cooked.

5. 5

   Step 5

   Simultaneously, boil water and add a pinch of salt in a pot. Once boiling, add the peas.

6. 6

   Step 6

   Cook for 6 minutes and remove once they are tender. Drain and set aside.

7. 7

   Step 7

   Chop the tomato and mix with the cooked peas.

8. 8

   Step 8

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

9. 9

   Step 9

   Serve the oregano chicken on a plate with rice and pea salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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