Directions
- 1Season thinly sliced chicken breast with salt.
- 2Season thinly sliced chicken breast with pepper and spices.
- 3Mix the seasonings into the chicken.
- 4Add chopped cucumber, tomatoes, and red onions into a bowl.
- 5Season the salad with salt.
- 6Season the salad with pepper.
- 7Add chopped parsley, freshly squeezed lemon juice and olive oil to the salad.
- 8Mix the salad ingredients and place it in the fridge.
- 9Sear the chicken on medium-high heat for 3 to 4 minutes per side until it develops a beautiful golden-brown crust.
- 10Slice the chicken.
- 11Assemble the bowl with some basmati rice.
- 12Add sliced chicken on top of the rice.
- 13Top off the chicken with some of its own resting juice.
- 14Serve it with the salad we made and top it off with tzatziki.
Ingredients
- 24 oz Chicken breast thinly sliced
- to taste Salt
- to taste Pepper
- 1 tsp paprika
- 1 tsp Garlic powder
- 1 tsp onion powder
- 0.5 tsp cumin
- 1 tbsp Olive oil
- cucumber chopped
- tomato chopped
- red onion chopped
- 1 lemon lemon juice
- chopped parsley
- 1 cup Basmati rice
- optional Tzakziki sauce
Equipment
platebowlpantongschopping knifespoon
Tips
- My secret is topping off the chicken with some of its own resting juice
- Sear chicken on medium high heat for 3-5 minutes per side then let it rest for 5-6 minutes before slicing
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