Name: Middle eastern chicken rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and sliced into strips; 1/4 cup brown rice; 1/2 cup water; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 1 tbsp lemon juice; 2 tsp extra virgin olive oil; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 3/4 tsp salt; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the brown rice and water with a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 25 to 30 minutes until the water is absorbed and the rice is tender. Remove from the heat and let it rest covered for 5 minutes.
In a small mixing bowl, toss the diced cucumber, halved tomatoes, and chopped parsley with the lemon juice and a pinch of salt. Set aside to let the flavors meld while you cook the chicken.
In a medium bowl, toss the chicken breast strips with the cumin, coriander, smoked paprika, garlic powder, and the remaining salt until evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken strips in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the chicken is golden brown and cooked through. Done when opaque in the center, 165°F.
Fluff the rice with a fork and place it in the center of a shallow bowl. Arrange the seared chicken strips on one side and the cucumber tomato salad on the other.

Nutrition

Ingredients

Instructions

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