Chicken breast with apple puree and oregano

Season chicken with garlic, a few drops of lemon juice and oregano. Sauté in a nonstick pan with a little olive oil, or grill. Cook the rice. Apple puree: peel the apples and remove seeds. Cut into cubes, add the lemon juice and cook in enough water to cover everything; simmer with the pot covered, until very soft. Drain the cooking water so as to remove part of the potassium. Let cool slightly, then mix in a blender until it forms a puree. Add 1 tablespoon of olive oil to a pan, then sauté the onion until golden. Then, add the applesauce and stir slowly until it reaches the desired consistency. Serve together with the rice.