Ingredients
Chicken and Marinade
- 1 pound thin sliced chicken breast cutlets (4 pieces total, preferably organic)
- 4 tablespoons feta cheese brine
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon turmeric
- ¼ teaspoon dried oregano
- Zest of ½ lemon
Salad Shirazi
- 4 Persian cucumbers, diced
- 2 large ripe Roma tomatoes, diced small
- ½ cup red onion, diced small
- 3 tablespoons chopped fresh herbs (basil, mint, and parsley)
- ¾ teaspoon kosher salt
- Juice of 1 fresh lemon
- 2 tablespoons extra virgin olive oil
Other
- 3 cups cooked basmati rice
Instructions
- Prepare the marinade: In a large bowl, whisk together the feta cheese brine, olive oil, cumin, garlic powder, onion powder, kosher salt, turmeric, dried oregano, and lemon zest until fully combined, creating a flavorful marinade for the chicken.
- Marinate the chicken: Add the thinly sliced chicken breast cutlets to the marinade, tossing thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop, or up to 24 hours for a deeper infusion.
- Preheat cooking surface: Heat a grill, large skillet, grill pan, or flat-top griddle over medium-high heat, preparing to cook the marinated chicken.
- Cook the chicken: Place the marinated chicken in a single layer on the heated surface, working in batches if needed to avoid overcrowding. Cook for 3 to 4 minutes on each side until the chicken reaches an internal temperature of 165°F (74°C) and has a light golden-brown color. Remove from heat and let rest for at least 5 minutes to retain moisture before slicing.
- Make the Salad Shirazi: In a bowl, combine diced Persian cucumbers, diced Roma tomatoes, diced red onion, chopped fresh herbs (basil, mint, parsley), kosher salt, fresh lemon juice, and olive oil. Toss gently to mix and season evenly.
- Assemble the bowls: Serve the sliced grilled chicken atop cooked basmati rice and accompany it with the fresh Salad Shirazi for a complete, balanced meal.
Notes
- Marinate chicken up to 24 hours ahead for more intense flavor.
- Use organic or high-quality chicken for the best taste and texture.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Customize the fresh herbs in the salad to your liking, adding dill or cilantro for different flavor notes.
- Salad Shirazi can be made ahead and refrigerated for up to 4 hours; toss again before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
