Ads Will Not Print
Feta Brined Chicken Bowls with Salad Shirazi
Juicy feta brined chicken served over rice with fresh Shirazi salad makes these easy, high-protein chicken bowls perfect for summer.
Equipment
- Grill Pan grill or large skillet
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
For Serving
- 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
- 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.
- 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.
- Heat a grill, large skillet, grill pan, or flat-top griddle over medium-high heat.
- 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.
- Make the salad in a bowl by combining cucumbers, tomatoes, red onion, fresh herbs, lemon, salt and olive oil.
- Serve chicken over rice with salad.
Notes
- If you don’t have any (or enough) feta brine ready to go, make your own by blending a ratio of 1 cup water to 1 oz (¼ cup) crumbled feta.
- If you don’t have the brine, or want to create a dairy free version– use the juice from the lemon & orange.
- Thinly sliced chicken cooks quickly; avoid overcooking to maintain tenderness.
Nutrition
Serving: 1bowl, Calories: 411kcal, Carbohydrates: 40.5g, Protein: 30.5g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 619mg, Fiber: 2.5g, Sugar: 3g, Vitamin A: -1IU
- WW Points: 8