Tupperware Chicken Salad

Cut the chicken into medium thick slices and place into a deep bowl. Pour mustard on top of the chicken and squeeze a bit of lemon juice on top. Add a teaspoon of honey, dried rosemary, and a pinch of salt. Mix well so that all of the flavors blend and let the chicken stand for about 15 minutes in the fridge.

While the chicken is marinading you can make the rice. For this, add a tablespoon of olive oil in a pot, and once it is hot, add the sliced clove of garlic. When it begins to lightly brown, add the rice. Stir it for a couple of minutes before adding the hot water with a pinch of salt. Cook over high heat for 7 minutes and then turn down the heat to low and cook for 8 more minutes. If in this time, it absorbed all of the water and is still hard, add more water. Let it sit for a little bit.

After this time, put a pan on the stove and add a drizzle of olive oil. Once hot, add the chicken (without the sauce) and cook for 4 minutes, stirring so that it doesn't stick to the pan.

Now add the lemon honey mustard sauce that you used to marinate the chicken in. Also add 2 tablespoons of water so that it is juicier. Stir the chicken again and cover with a lid so that it finishes cooking with the steam. Once the chicken is cooked, remove it from the pan and let it cool down.

Wash and slice the lettuce into large slices, clean the cucumber and cut into slices and set aside.

Now the only thing left is to put the tupperware dish together. Put a portion of the rice into the tupperware, then add a chicken filet, some slices of cucumber, 3 cherry tomatoes, and some lettuce strips. Repeat these steps for the other tupperware. Bon apetit!