Feta Brined Chicken Bowls with Salad Shirazi

About This Recipe

Juicy feta brined chicken served over rice with fresh Shirazi salad makes these easy, high-protein chicken bowls perfect for summer.

Ingredients

• 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
• 4 Persian cucumbers (diced)
• 2 large roma tomatoes ( ripe, diced small)
• ½ cup red onion (diced small)
• 3 tablespoons chopped fresh herbs combo (basil, mint and parsley)
• ¾ teaspoon kosher salt
• 1 fresh lemon (juice of)
• 2 tablespoons extra virgin olive oil
• 3 cups cooked basmati rice

Instructions

1. In a large bowl, combine the feta brine, olive oil, cumin, garlic powder, onion powder, salt, turmeric, oregano and lemon zest. Whisk until well combined.
2. Add the sliced chicken and toss thoroughly to coat each piece evenly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
3. Heat a grill, large skillet, grill pan, or flat-top griddle over medium-high heat.
4. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3 to 4 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and develops light golden-brown color. Allow to rest for minimum 5 minutes before slicing to retain moisture.
5. Make the salad in a bowl by combining cucumbers, tomatoes, red onion, fresh herbs, lemon, salt and olive oil.
6. Serve chicken over rice with salad.