Espécial Lunch Express Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If breasts are thick, slice horizontally to make 2 thinner cutlets or pound lightly to an even 1/2 inch thickness so they cook quickly and evenly.

Make marinade

In a medium bowl combine 2 tbs olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk to combine.

Marinate chicken briefly

Add the chicken to the marinade and turn to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour if preparing ahead). Bring chicken to room temperature before cooking if chilled.

Cook chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat. When oil is hot and shimmering, add the chicken cutlets (work in batches if needed). Cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil to rest for 5 minutes. Sprinkle chopped parsley over the chicken.

Sauté aromatics

While chicken marinates, melt 1 tbs butter (or heat 1 tbs oil) in a medium saucepan over medium heat. Add the chopped onion and diced carrot and sauté 3–4 minutes until softened and fragrant.

Toast rice

Add the rinsed rice to the saucepan and stir for 1 minute to coat the grains in butter and lightly toast.

Simmer rice

Pour in 2 cups chicken broth, add 1/2 tsp salt and 1/4 tsp pepper, bring to a simmer. Cover, reduce heat to low and cook for 15 minutes without lifting the lid. After 12 minutes, quickly add the frozen peas evenly on top (do not stir) so they steam in the remaining time. At 15 minutes, remove from heat and let sit covered for 5 minutes.

Fluff rice

Remove lid, fluff rice with a fork to combine peas and aerate. Adjust seasoning if needed.

Make dressing

In a small bowl or jar combine 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.

Assemble salad

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle dressing over salad just before serving and toss gently to coat.

Divide the rice pilaf between 2 plates (or 4 smaller servings as sides). Place the rested chicken cutlets on top or beside the rice. Add a generous portion of dressed salad to each plate.

Garnish each plate with chopped parsley and a lemon wedge. Squeeze lemon over the chicken just before eating for a bright finish.