Oregano Chicken with Tomato and Fresh Salad

Ingredients

• Chicken Breast200 g
• Tomato1 count (130 g)
• Lettuce1 cup (35 g)
• Onion4 ring (20 g)
• Oregano1 tablespoon (4 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Once heated, pour half of the oil and add the chicken breast, reduce the heat to medium and sear for 2 minutes on each side. Set aside.

3. 3

   Step 3

   Cut the tomato in half, cut one half for the salad and set aside. Crush, grate or finely chop the rest of the tomato.

4. 4

   Step 4

   Add the tomato in the same pan where the chicken was cooked with a pinch of salt and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Cover the tomato and let it cook for 2 more minutes. Next, add the seared chicken.

6. 6

   Step 6

   Sprinkle half of the oregano, cover and continue cooking. Once the chicken is done, remove from the heat.

7. 7

   Step 7

   For the salad, mix the diced tomato with the lettuce and onion. If desired, you can wash the onion with water and salt to reduce the bitterness.

8. 8

   Step 8

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

9. 9

   Step 9

   Serve the oregano chicken with tomato and fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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