Chicken That Doesn’t Get Old

Yield: 2 servings
Prep Time: 10 minutes (+20 min marinate)
Cook Time: 20 minutes
Total Time: 30–40 minutes
Estimated Calories: ~600 per serving
Protein: ~42g per serving
Carbs: ~50g per serving
Fat: ~20g per serving

Ingredients
Chicken
1 lb chicken thighs
1 Tbsp olive oil
2 Tbsp lemon juice
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano

Rice
1 cup jasmine rice (uncooked)
2 cups water
1/2 tsp salt

Directions

Step 1 – Start the Rice
Prepare your rice using the same method as your core recipes—rinse, cook, and let it rest covered before fluffing.
(This consistency is what makes your weekly system work without thinking.)

Step 2 – Build the Marinade
In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and coat it evenly. Let it sit for at least 20 minutes.
(The lemon adds freshness and keeps this from tasting like the same meal again.)

Step 3 – Sear the Chicken
Heat a pan over medium-high and add the chicken. Let it cook undisturbed for 5–6 minutes until golden, then flip and cook another 5–6 minutes.
(The marinade helps flavor, but the sear gives it structure.)

Step 4 – Let It Finish Clean
Allow the garlic and lemon mixture to lightly cook in the pan as the chicken finishes. If it starts to brown too quickly, reduce the heat slightly.
(You want fragrant and lightly golden—not burnt.)

Step 5 – Rest and Slice
Remove the chicken and let it rest for a few minutes before slicing.
(This keeps it juicy instead of drying out.)