Middle Eastern Chicken and Mediterranean Rice Salad

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In need of a vacation? Perhaps packing your bags to head to an exotic location isn’t in the cards for you. We can help with a recipe – it’ll take your taste buds on a Middle Eastern journey. This powerful chicken and rice combo is bright and cheerful. The simple rice salad has the perfect combination of tang to compliment the chicken.

Middle Eastern ChickenMiddle Eastern Chicken and Mediterranean Rice Salad


  • 2 skinless boneless chicken breast
  • 2-3 sprigs of fresh thyme – roughly chopped
  • 1 tbsp. dried minced garlic
  • 1 tbsp. dried minced onion
  • 1 tbsp. ground turmeric
  • salt & pepper
  • olive oil
  • 3 tbsp. butter


To a small prep bowl, add chopped herbs with garlic, onion, turmeric and a good pinch of salt and pepper. Drizzle olive oil over both chicken breasts and liberally season both sides with herb mixture. Try to press the seasoning into the chicken, creating a crust. Place a skillet over medium heat and melt down butter with a drizzle of olive oil. Make sure you add enough to have a good 1/4 inch coating. Once the butter melts, add your chicken to the pan. Allow to cook for about 4 minutes. Tilt your pan to allow your butter to gather. Use a spoon to collect the butter and pour over top of the chicken. This method is called basting and it will help keep your chicken moist and tender. Do this about 10 times. Once the cooking time reaches 6 minutes, flip the chicken. Allow to cook for 1-2 minutes and repeat the basting method until the chicken reaches an internal temp of 165. Remove from heat and allow to rest.

Cilantro Lime Rice


  • 2 cups cooked jasmine rice
  • 1 lime, juiced and zested
  • 2-3 tbsp. cilantro, roughly chopped
  • salt & pepper
  • olive oil


To a large prep bowl, add hot rice. Squeeze lime on top of the rice. Drizzle with olive oil and season with salt and pepper. To the rice, add lime zest and cilantro. Toss to combine and serve with chicken on top.

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