Ingrédients

• 250g boneless, skinless chicken breast, cubed
• 200g potatoes, diced small
• 120g long-grain rice
• 300g ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons (30ml) olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. 1.In a small pot, cook the 120g of rice according to package directions. Once cooked, cover and set aside to keep warm.
2. 2.While the rice cooks, season the cubed chicken with salt, pepper, and half of the dried oregano.
3. 3.Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. 4.Add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for 3 minutes until softened. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to brown.
5. 5.Stir in the minced garlic and cook for one more minute until fragrant. Add the chopped tomatoes, the remaining oregano, and 100ml of water. Bring to a simmer.
6. 6.Reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the potatoes are fork-tender and the sauce has thickened.
7. 7.Return the cooked chicken to the skillet, stir to combine, and allow it to heat through for 2-3 minutes.
8. 8.Divide the cooked rice between two bowls and spoon the chicken and potato mixture over the top to serve.

Informations nutritionnelles

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