Rice Bowl with Shredded Chicken

Prepare the ingredients. Prepare all the ingredients in advance so cooking goes smoothly 🍗✨

Cook the rice. Rinse the rice, cover with water in a ratio of 1 part rice to 2 parts water (e.g. 100 g rice and 200 ml water), bring to a boil over high heat, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender (do not lift the lid unnecessarily while cooking)

Slice the onion. Peel the onion and slice it into thin strips

Slice the garlic. Peel the garlic and slice it into thin pieces

Clean and season the chicken. Clean the chicken breast and season with salt and pepper

Sear the chicken. Sear the chicken breast in a pan over medium-high heat on both sides for about 2 minutes until golden, then remove it

Saute the onion and garlic. Add the onion and garlic and saute over medium heat for about 2 minutes

Add the tomato sauce. Add the tomato sauce, a little water, and the chicken breast, cover with a lid, and cook over low heat for about 10 minutes

Dress the salad. Season the lettuce and corn with olive oil, salt, and pepper

Shred the chicken. Remove the chicken breast and shred it into smaller pieces with a fork

Blend the sauce. Blend the sauce smooth with an immersion blender and return the chicken to it

Serve. Serve the chicken with sauce, rice, and salad on a plate and enjoy 🍽️✨