Egyptian Chicken and Rice Bowl

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. Place the chicken in a bowl and season it with the 1 tablespoon Egyptian spice blend, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss to coat evenly.
2. 2Heat the 2 tablespoons olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned on all sides and cooked through. The chicken should reach an internal temperature of 74°C. Remove the chicken from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the 3 cloves garlic, minced, to the same skillet. Sauté over medium heat (148.9°C / 150°C) for about 5 minutes, stirring frequently, until the onion is softened and translucent.
4. 4Add the 1.5 cup basmati rice to the skillet with the onions and garlic. Stir for 1 minute to lightly toast the rice. Pour in the 3 cups chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed.
5. 5While the rice is cooking, prepare the salad. Dice the 2 medium tomatoes and the 1 medium cucumber into 1.27 cm pieces. Place the diced tomatoes and cucumber in a medium bowl. Add the 0.25 cup fresh parsley, chopped, and the 2 tablespoons lemon juice. Drizzle with a little of the remaining olive oil from the ingredient list if desired, and season with a pinch of salt and pepper. Stir gently to combine.
6. 6Once the rice is cooked, remove the skillet from the heat. Let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork.
7. 7Serve the fluffy rice in bowls. Top the rice with the cooked chicken pieces and a generous portion of the tomato-cucumber salad. Enjoy!

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