Salt & Pepper Chicken Breast with Cooked Tomato & Brown Rice

Today’s lunch was 200g of chicken breast (with salt and pepper for flavor), cooked tomato seasoned with dried oregano and thyme, and 100g of brown rice. 

It doesn’t sound very delicious, does it?

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Well it sure looks delicious and most certainly was delicious! Especially the tomato… Mmm… 

There are only 3 occasions that I like tomatoes. 

1. In caprese salads 

2. In tomato sauce on pizza 

3. Cooked/Grilled with dried oregano and thyme! I don’t know when was the first time I tried this, but after today I will definitely be eating a lot more of it! 

For the chicken, I just took it out from the freezer and let it thaw out for a couple of hours. Then, slice the chicken breast and sprinkle salt and pepper. On a lightly greased and preheated pan, place the chicken on the pan so that it is “lying down” side by side. When you see that the chicken is over halfway cooked, flip the chicken and let it cook for an additional 3-4 minutes. Then place it on a plate. The key to not having overly dry chicken breast is to not overcook it! I don’t know why or how, but it works. Trust me. 

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Anyway, sure, the chicken was pretty good. Yes, it actually was. But I gotta say, the tomato takes the cake. Cake? 

It is extremely delicious and juicy when eaten with the chicken that I’m sure that even 99% of the tomato haters, which is surprisingly a lot of people, would love it! 

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Omnomnom…

 

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