Nut rice with garlic chicken and stir-fried sprouts

Mix the garlic with 2 tablespoons of olive oil, lemon juice, oregano, salt and pepper in a bowl. Put the chicken strips through and let rest.

Cook the sprouts in salted water for about 5 minutes. Drain and stir in the chickpeas.

Cook the nut rice according to the instructions on the package.

Heat the remaining olive oil in a frying pan and stir fry the sprouts and chickpeas a few minutes until they are slightly discolored. Scoop the coriander through.

Heat a second frying pan and stir fry the chicken in about 5 minutes brown. Pour a few tablespoons of water into the pan and stir the cakes.

Put the rice on plates and spread the sprouts and chicken over it. Sprinkle with the gravy from the pan and sprinkle with a little coriander.