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🍽️ Orientalic Chicken with Rice Salad and Mint

566 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• chicken seasoning salt 0.5 tsp
• turmeric, ground pinch
• oil 3 tbsp
• basmati rice 200 g
• salt pinch
• cherry tomatoes 400 g
• salad cucumbers 1 pc.
• mint, fresh 20 g
• parsley, fresh 20 g
• organic lemons 1 pc.
• sour cream Greek style 150 g
• pepper, black ground pinch

Instructions

1. 1. Rinse the chicken fillets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the fillets lengthwise into thin strips.
4. 4. Place the meat strips in a bowl.
5. 5. Season the meat with chicken seasoning salt, a pinch of turmeric, and one tablespoon of oil.
6. 6. Mix everything well and set aside to let the flavors penetrate.
7. 7. Rinse the rice thoroughly in a sieve under running water.
8. 8. Place the rinsed rice in a pot.
9. 9. Pour about 500 milliliters of salted water over it.
10. 10. Bring the water to a boil.
11. 11. Reduce the heat to a low setting.
12. 12. Let the basmati rice steam covered on low heat for about 12 to 15 minutes.
13. 13. Wash the tomatoes under running water.
14. 14. Halve the tomatoes.
15. 15. Wash the cucumber under running water.
16. 16. Cut off the ends of the cucumber.
17. 17. Peel the cucumber if you wish.
18. 18. Cut the cucumber lengthwise into quarters.
19. 19. Remove the core from the cucumber pieces.
20. 20. Dice the cucumbers finely.
21. 21. Wash the mint and the parsley.
22. 22. Shake the herbs dry.
23. 23. Pluck the leaves from the stems.
24. 24. Finely chop the herbs.
25. 25. Heat one tablespoon of oil in a frying pan on high heat.
26. 26. Sear the meat strips in the pan for about 2 to 3 minutes.
27. 27. Reduce the temperature to a low setting.
28. 28. Finish cooking the meat with the lid closed for about 3 minutes.
29. 29. Wash the lemon under running water.
30. 30. Grate about one teaspoon of lemon zest finely.
31. 31. Halve the lemon.
32. 32. Squeeze the juice from the lemon.
33. 33. Place the yogurt in a bowl.
34. 34. Season the yogurt with salt and pepper.
35. 35. Add some of the lemon juice.
36. 36. Mix the yogurt sauce well.
37. 37. Fluff the cooked rice with a fork.
38. 38. Add the tomatoes, cucumbers, lemon zest, and herbs to the rice.
39. 39. Gently fold everything together.
40. 40. Season the salad with one tablespoon of oil, salt, pepper, and some of the remaining lemon juice.
41. 41. Mix the salad thoroughly at the end.

Nutrition per serving

• kcal: 566
• Protein: 43 g · Fett/Fat: 18 g · Carbs: 52 g