Pan Fried Chicken and Veggie Rice Bowl

INGREDIENTS
5 ounces (140 grams) chicken breast, cubed
Vegetable oil for frying
Dried thyme
Dried oregano
5 ounces (140 grams) cooked rice
5 sun-dried tomatoes, in vegetable oil
5-6 olives
3 cherry tomatoes, halved
1 handful valerian leaves
4 mozzarella ovoline

PREPARATION
Heat the vegetable oil in a skillet and fry the chicken cubes until they turn opaque-white and then golden on the edges.
Add dried thyme and oregano. Stir and fry until the chicken pieces are cooked through.
Add the cooked rice in a bowl.
Top it with sun-dried tomatoes, olives, cherry tomatoes, valerian, and mozzarella.
Then add the pan-fried chicken pieces.

Enjoy! 😊

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