Fried Chicken Cutlet Bowls
Serves 4
20 mins prep
30 mins cook
50 mins total
Fried Chicken Cutlet Bowls are such a delicious, comforting, and healthy dish to make for an easy lunch, meal prep, or dinner. Tailor them to make them your own or suit the needs of any picky eater in your house.
For the bowls
For the Greek lemon sauce
For the crispy chicken
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For the bowls
Cook the rice according package directions and set aside.
In a frying pan add 1 tbsp olive oil and turn to medium heat. Once the pan is hot, add the sliced pepper and onion, salt, pepper, garlic powder and onion powder. Cook for 5-8 minutes until softened. Set aside.
Prep the spinach and cucumber and set aside.
For the Greek lemon sauce
Make the lemon sauce: whisk together the lemon juice, olive oil, Greek yogurt, dried oregano, garlic cloves, salt and pepper. Set aside in the fridge.
For the crispy chicken
Slice the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness. Season each piece of chicken well with salt and pepper and set aside.
Make the breading: in a shallow bowl mix together the breadcrumbs, salt, pepper, garlic powder, onion powder, za’taar, chili flakes and chili powder. In another bowl whisk the egg and set aside.
Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment lined sheet pan or plate.
To a large frying pan add avocado oil about 1/4 inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Sprinkle the tops of the four cooked chicken filets with a bit of salt and then chop into pieces for the bowls.
Assemble the bowls
Once the chicken is cooked, assemble the bowls by layering cooked rice, chopped chicken, chopped spinach, cooked peppers and onions and cucumber. Drizzle the lemon Greek sauce over the bowl, garnish with fresh basil and then enjoy!
