Hands-On Time
25 Mins
Total Time
25 Mins
Greg DuPree

How to Make It

Step 1

Sprinkle the cutlets evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat the oil in a large nonstick skillet over medium-high. Add the cutlets and cook until cooked through, about 3 minutes per side.

Step 2

Remove the cutlets and place on a cutting board; cover with aluminum foil to keep warm. Add the onion and water to the skillet and cook, stirring often, until the onion is soft and beginning to brown, 8 to 10 minutes.

Step 3

Shred the cutlets. Place 1 cup of the rice in each bowl. Divide the chicken, onion, avocados, radishes, lemon juice, and 
 the remaining salt and pepper among the bowls. Sprinkle with scallions and serve with hot sauce and lemon wedges.

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