Mediterranean Chicken Bowl

30 mins
Serves 1
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Directions

  1. 1Season thinly sliced chicken breast with salt.
  2. 2Season thinly sliced chicken breast with salt.
  3. 3Season thinly sliced chicken breast with salt.
  4. 4Season thinly sliced chicken breast with pepper and spices.
  5. 5Season thinly sliced chicken breast with pepper and spices.
  6. 6Season thinly sliced chicken breast with pepper and spices.
  7. 7Mix the seasonings into the chicken.
  8. 8Mix the seasonings into the chicken.
  9. 9Mix the seasonings into the chicken.
  10. 10Add chopped cucumber, tomatoes, and red onions into a bowl.
  11. 11Add chopped cucumber, tomatoes, and red onions into a bowl.
  12. 12Add chopped cucumber, tomatoes, and red onions into a bowl.
  13. 13Season the salad with salt.
  14. 14Season the salad with salt.
  15. 15Season the salad with salt.
  16. 16Season the salad with pepper.
  17. 17Season the salad with pepper.
  18. 18Season the salad with pepper.
  19. 19Add chopped parsley, freshly squeezed lemon juice and olive oil to the salad.
  20. 20Add chopped parsley, freshly squeezed lemon juice and olive oil to the salad.
  21. 21Add chopped parsley, freshly squeezed lemon juice and olive oil to the salad.
  22. 22Mix the salad ingredients and place it in the fridge.
  23. 23Mix the salad ingredients and place it in the fridge.
  24. 24Mix the salad ingredients and place it in the fridge.
  25. 25Sear the chicken on medium-high heat for 3 to 4 minutes per side until it develops a beautiful golden-brown crust.
  26. 26Sear the chicken on medium-high heat for 3 to 4 minutes per side until it develops a beautiful golden-brown crust.
  27. 27Sear the chicken on medium-high heat for 3 to 4 minutes per side until it develops a beautiful golden-brown crust.
  28. 28Slice the chicken.
  29. 29Slice the chicken.
  30. 30Slice the chicken.
  31. 31Assemble the bowl with some basmati rice.
  32. 32Assemble the bowl with some basmati rice.
  33. 33Assemble the bowl with some basmati rice.
  34. 34Add sliced chicken on top of the rice.
  35. 35Add sliced chicken on top of the rice.
  36. 36Add sliced chicken on top of the rice.
  37. 37Top off the chicken with some of its own resting juice.
  38. 38Top off the chicken with some of its own resting juice.
  39. 39Top off the chicken with some of its own resting juice.
  40. 40Serve it with the salad we made and top it off with tzatziki.
  41. 41Serve it with the salad we made and top it off with tzatziki.
  42. 42Serve it with the salad we made and top it off with tzatziki.

Ingredients

  • 24 oz Chicken breast thinly sliced
  • 24 oz Chicken breast thinly sliced
  • 24 oz Chicken breast thinly sliced
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • cucumber chopped
  • cucumber chopped
  • cucumber chopped
  • tomato chopped
  • tomato chopped
  • tomato chopped
  • red onion chopped
  • red onion chopped
  • red onion chopped
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • chopped parsley
  • chopped parsley
  • chopped parsley
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • optional Tzakziki sauce
  • optional Tzakziki sauce
  • 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