This afternoon we prepare lunch with Grilled Chicken Breast with Rice & Cabbage Salad with various spices that will give the pot a good, quality taste
These are some of the dishes most kitchen lovers never try, but a little number has though
The plate defines the good taste in the ingredients used to provide the lunch dish with extra ordinary taste
Mixed with smoked spices, the taste is defined through these mixed ingredients that grows and enrich the lunch meal
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 Tbsp olive oil
1 tsp garlic powder
1 tsp sweet paprika
½ tsp turmeric
Juice of ½ lemon
Salt & pepper, to taste
For the Rice:
1 cup Basmati rice
2 cups water
1 tsp olive oil
Pinch of salt
For the Cabbage Salad:
½ head green cabbage, thinly sliced
½ red bell pepper, diced
2 Tbsp fresh parsley, chopped
1 Tbsp olive oil
1 Tbsp vinegar
Salt & pepper, to taste
Instructions
Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic powder, paprika, turmeric, salt, and pepper.
Coat the chicken breasts in this mixture.
Let sit for at least 15 minutes (or up to 1 hour in the fridge).
Cook the Rice
Rinse the rice until water runs clear.
In a pot, heat 1 tsp olive oil over medium heat. Add rice and stir 1 minute.
Pour in 2 cups water and a pinch of salt. Cover, reduce heat to low, and simmer 15–18 minutes until water is absorbed.
Fluff with a fork.
Grill the Chicken
Heat a nonstick skillet or grill pan over medium-high heat.
Add the marinated chicken and cook 5–7 minutes per side, until golden and cooked through (internal temperature 75 °C/165 °F).
Transfer to a cutting board and let rest 5 minutes, then slice.
Toss the Salad
In a bowl, combine cabbage, bell pepper, and parsley.
Drizzle with olive oil, vinegar, salt, and pepper. Toss well.
Assemble & Serve
On each plate, spoon a portion of rice, arrange sliced chicken beside it, and add a heap of cabbage salad.
Enjoy immediately!