Feta-brined chicken bowls with Shirazi salad

Feta brine seasons the grilled chicken, while cucumber, tomato and herbs freshen up each rice bowl.

4 serves · About 40 minutes with cooked rice, plus at least 30 minutes to marinate

Ingredients

• 450 g thin chicken breast fillets
• 60 mL feta brine
• 45 mL extra virgin olive oil, divided
• 1 tsp each cumin, garlic powder and onion powder
• ¼ tsp each turmeric and oregano
• Zest of ½ lemon and juice of 1 lemon
• 4 Lebanese cucumbers, diced
• 2 Roma tomatoes, diced
• 80 g diced red onion
• A small handful of chopped basil, mint and parsley
• 560 g cooked basmati rice
• Salt, to taste

Method

1. Marinate the chicken in feta brine, 15 mL of the oil, cumin, garlic powder, onion powder, turmeric, oregano and lemon zest for at least 30 minutes in the fridge.
2. Grill or pan-sear the chicken in batches until it reaches 75°C. Rest, then slice.
3. Combine cucumber, tomato, onion and herbs with lemon juice and remaining oil. Serve with the chicken over rice.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.