Greek chicken breast with rice salad

Name: Greek chicken breast with rice salad - Sonia I.
Ingredients: For the chicken breast: 1 skinless; boneless chicken breast; cut lengthwise in half 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon dried oregano zest of one lemon 1 tablespoon olive oil For the salad: 1/2 red bell; diced 1/2 yellow bell pepper; diced 4 green onions; chopped 8 Kalamata olives 1/2 bunch fresh dill 1 fresh chili; seeded and chopped 40 grams feta cheese juice of one lemon 1 cup cooked rice

Meat - Greek chicken breast with rice salad by Sonia I. - Recipia

Greek chicken breast with rice salad I made this recipe for the first time on a day when I really didn't want to spend much time in the kitchen, but I was craving something fresh and flavorful. The chicken cooks quickly, and the rice salad can be prepared in parallel, without too much hassle. The spices for the chicken give a different taste than what I usually make, and the combination with feta and rice is simple but balanced. I took the recipe from Jamie Oliver, but I adjusted a few things to my taste. Quick Info Total time: about 30 minutes Preparation time: 10-15 minutes (cutting, seasoning, mixing) Cooking time: 3-4 minutes on each side for the chicken Servings: 2-3, depending on how hungry everyone is Difficulty: easy Recipe type: main course, light meal Ingredients For the chicken breast: 1 boneless, skinless chicken breast, cut lengthwise into two pieces 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon dried oregano Zest of one lemon (finely grated) 1 tablespoon olive oil Salt and pepper, to taste For the rice salad: 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 4 green onions, finely chopped 8 Kalamata olives 1/2 bunch fresh dill, chopped 1 fresh chili pepper (seeded), finely chopped 40 g feta cheese Juice of one lemon 1 cup cooked rice Preparation method 1. Prepare the chicken breast. Cut the breast lengthwise, then gently pound it with your palm or a rolling pin until it is thinner, like for schnitzels. 2. Season both pieces of chicken with cinnamon, cloves, nutmeg, salt, pepper, dried oregano, and grated lemon zest. Sprinkle everything evenly over the surface. 3. Heat a skillet with a tablespoon of olive oil over medium-high heat. When it is hot, add the chicken and cook for 3-4 minutes on each side until golden brown and cooked through. 4. After removing it from the skillet, let it rest for 2-3 minutes, then slice it into strips. 5. For the salad, place the red and yellow bell peppers, green onions, dill, chili, and chopped olives in a bowl. Add the lemon juice and a little olive oil, then mix. 6. Add the cooked rice to the bowl and mix again to combine the ingredients. 7. Transfer everything to a large plate or dish. Place the cooked chicken strips on top and crumble the feta cheese over them. 8. If you like, you can serve a tzatziki sauce alongside the salad, but it’s also good without it. Why I make this recipe often I love it because it’s quick to make, you don’t need complicated ingredients, and I can use what I have in the fridge. It’s also suitable for warmer days when I don’t want to use the oven or cook something heavy. The rice is filling, and the spices really change the usual chicken breast flavor. Tips and variations Tips Don’t overcook the chicken breast; if it dries out, it loses the charm of the recipe. If you make the rice in advance, let it cool a bit before mixing it with the vegetables. You can adjust the amount of chili depending on how spicy you want the salad. Substitutions You can use basmati rice, long-grain rice, or even brown rice, depending on what you have on hand. If you don’t have dill, you can try fresh parsley, but the taste will be different. Kalamata olives can be replaced with any black olives. Feta cheese can be omitted or replaced with telemea cheese if you have nothing else. Variations Add some halved cherry tomatoes if you have them in the fridge. You can also add diced cucumber to the salad for extra freshness. If you’re not in the mood for chicken, you can try turkey fillets cut the same way and cooked in the same manner. Serving ideas It also pairs well with flatbreads or pita on the side. For a heartier meal, you can add extra feta and a little tzatziki. It goes well with a simple green salad. Frequently asked questions 1. Can I use diced chicken breast instead of pounding it like for schnitzel? Yes, but you will need to adjust the cooking time – the cubes cook quickly. However, the pounded version has a more even texture. 2. What type of rice is most suitable? Any plain white rice works well. I prefer long-grain rice, but basmati or brown rice can also be used. 3. How long does the rice salad last in the fridge? It keeps well for 1-2 days in a sealed container. It’s best to add the chicken just when serving, to avoid it drying out. 4. If I don’t have fresh chili, can I use chili flakes? Yes, you can use flakes, but be careful, as they are more concentrated. 5. Can I make the recipe without feta cheese? Yes, the taste will be simpler, but it works without it. You can add a little telemea or omit it completely. Nutritional values Estimate per serving (for 3 servings): Approximately 330-370 kcal/serving Protein: 26-28 g Carbohydrates: 38-40 g Fats: 9-11 g Values are approximate and can vary depending on the type of rice and the amount of oil used. I did not include the tzatziki sauce in the calculations. Storage and reheating The rice salad can be stored in the fridge for 1-2 days in a covered container. The cooked chicken can be kept separately, also refrigerated. I do not recommend reheating the rice with the vegetables, as the texture changes. The chicken breast can be quickly reheated in a skillet, but don’t leave it too long, so it doesn’t dry out. Ideally, assemble the salad and chicken just before serving.

Greek chicken breast with rice salad

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