Dice Recipe

Prepare protein

Pat the chicken breasts (or tofu) dry with paper towels. Trim any large pieces of fat from chicken. Cut the protein into even 1/2-inch dice: first slice into 1/2-inch slabs, stack and slice into 1/2-inch strips, then rotate and cut across into cubes. Place the diced pieces in a medium bowl.

Season

Add olive oil, kosher salt, black pepper, smoked paprika, and garlic powder to the bowl with the diced protein. Toss thoroughly so each piece is evenly coated.

Cook

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 1–2 minutes). Add a drizzle (about 1/2 tbs) of oil if the pan is dry. Add the seasoned diced protein in a single layer, leaving small gaps so pieces sear rather than steam. Cook undisturbed for 2–3 minutes to develop a golden crust, then stir or flip pieces and continue cooking another 2–3 minutes until cooked through (internal temperature for chicken 165°F / 74°C) and evenly browned. Total cook time for 1/2-inch dice should be about 4–6 minutes depending on heat and pan.

Finish in pan

Lower heat to medium. If using, add butter to the pan and swirl to melt, coating the diced pieces. Squeeze lemon juice over the cooked dice and toss to combine. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Garnish and serve

Transfer the diced protein to a serving dish. Sprinkle chopped fresh parsley over the top. Serve immediately as a component of a menu plate, on salads, in tacos, rice bowls, or as a protein alongside sides.