Mediterranean Chicken Bowl

30 mins
Serves 3
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Directions

  1. 1Pat dry the thinly sliced chicken breast.
  2. 2Pat dry the thinly sliced chicken breast.
  3. 3Pat dry the thinly sliced chicken breast.
  4. 4Season the chicken breast with salt, pepper, paprika, garlic powder, onion powder, and cumin.
  5. 5Season the chicken breast with salt, pepper, paprika, garlic powder, onion powder, and cumin.
  6. 6Season the chicken breast with salt, pepper, paprika, garlic powder, onion powder, and cumin.
  7. 7Combine the seasonings thoroughly with the chicken.
  8. 8Combine the seasonings thoroughly with the chicken.
  9. 9Combine the seasonings thoroughly with the chicken.
  10. 10Chop the cucumber, tomatoes, and red onions into small pieces and place them in a bowl.
  11. 11Chop the cucumber, tomatoes, and red onions into small pieces and place them in a bowl.
  12. 12Chop the cucumber, tomatoes, and red onions into small pieces and place them in a bowl.
  13. 13Season the chopped vegetables with salt, pepper, freshly squeezed lemon juice, chopped parsley, and a drizzle of olive oil.
  14. 14Season the chopped vegetables with salt, pepper, freshly squeezed lemon juice, chopped parsley, and a drizzle of olive oil.
  15. 15Season the chopped vegetables with salt, pepper, freshly squeezed lemon juice, chopped parsley, and a drizzle of olive oil.
  16. 16Mix the salad ingredients well and place it in the fridge.
  17. 17Mix the salad ingredients well and place it in the fridge.
  18. 18Mix the salad ingredients well and place it in the fridge.
  19. 19Sear the seasoned chicken on medium-high heat for 3 to 4 minutes per side, or until it develops a beautiful golden-brown crust.
  20. 20Sear the seasoned chicken on medium-high heat for 3 to 4 minutes per side, or until it develops a beautiful golden-brown crust.
  21. 21Sear the seasoned chicken on medium-high heat for 3 to 4 minutes per side, or until it develops a beautiful golden-brown crust.
  22. 22Let the chicken rest for 5-6 minutes before slicing it.
  23. 23Let the chicken rest for 5-6 minutes before slicing it.
  24. 24Let the chicken rest for 5-6 minutes before slicing it.
  25. 25Assemble the bowl with basmati rice, sliced chicken, the prepared salad, and a dollop of Tzatziki sauce.
  26. 26Assemble the bowl with basmati rice, sliced chicken, the prepared salad, and a dollop of Tzatziki sauce.
  27. 27Assemble the bowl with basmati rice, sliced chicken, the prepared salad, and a dollop of Tzatziki sauce.
  28. 28Top off the chicken with some of its own resting juices.
  29. 29Top off the chicken with some of its own resting juices.
  30. 30Top off the chicken with some of its own resting juices.

Ingredients

  • 24 oz Chicken breast thinly sliced
  • 24 oz Chicken breast thinly sliced
  • 24 oz Chicken breast thinly sliced
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • 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
  • Tomato
  • Tomato
  • Tomato
  • Cucumber
  • Cucumber
  • Cucumber
  • Red onion
  • Red onion
  • Red onion
  • Parsley
  • Parsley
  • Parsley
  • 1 lemon Lemon juice
  • 1 lemon Lemon juice
  • 1 lemon Lemon juice
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • 1 cup Basmati rice
  • Tzatziki sauce
  • Tzatziki sauce
  • Tzatziki sauce

Equipment

PanBowlTongsCutting boardKnife

Tips

  • Drizzle the chicken with its own resting juices when you serve it.