A simple, fresh, and flavorful dinner idea that’s ready in no time!
Wash 1 cup of rice in several changes of water until clear.
In a pan, combine the rice with 2 cups of cold water, a teaspoon of butter, and a pinch of salt.
Bring to a boil over high heat.
Once boiling, stir well, cover with a lid, and reduce to low heat. Cook until the water evaporates.
Leave covered until serving to let it steam and finish cooking.
Cut the chicken breasts in half for quicker, even cooking.
In a bowl, season the chicken with salt, paprika, black pepper, oregano, lemon juice, and 2–3 tbsp olive oil. Rub the marinade into the meat.
Heat 2–3 tbsp olive oil in a pan over high heat.
Sear the chicken on both sides until golden brown and fully cooked.
Add a sprig of rosemary for extra flavor while frying.
In a bowl, mix chopped tomatoes, onion, cucumber, and fresh dill.
Season with salt, pepper, lemon juice (or vinegar), and drizzle with olive oil. Toss gently to combine.
Serve a bed of fluffy rice in a bowl.
Top with sliced seared chicken and a generous spoonful of the fresh salad.
Optional: drizzle with extra olive oil or a dollop of yogurt for creaminess.
