Name: Mediterranean chicken and rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1/3 cup jasmine rice; 1/2 cup water; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 2 tsp olive oil; 2 tsp lemon juice; 1 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4 inch thickness. Season both sides with the garlic powder, three quarters of the salt, three quarters of the dried oregano, and half the pepper.
Heat three quarters of the oil in a 12-inch skillet over medium-high heat. If the pan begins to smoke, lower the heat to medium. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
While the chicken sears, combine the rice, water, and a pinch of the salt in a small saucepan. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes.
Transfer the chicken to a cutting board and let rest for 3 to 5 minutes to keep it juicy. Slice into thin strips against the grain.
In a small bowl, whisk the remaining oil, lemon juice, remaining salt, remaining pepper, and remaining oregano. Toss in the cucumber, tomatoes, and red onion. Drain any excess liquid before serving.
Fluff the rice with a fork and scoop it into a shallow bowl. Place the sliced chicken alongside the rice and top with the fresh cucumber and tomato salad.

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Instructions

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