No need for extra sides and dirty dishes. Dinner’s all here, in one bowl: your grain, your colorful veggies, and your protein. Everything takes less than 30 minutes to prepare, thanks to chicken cutlets which cook quickly on the stove. While the chicken is lean, each portion is topped with a ripe avocado half, which makes it filling and satisfying. Watermelon radishes, which are available from late fall through spring, add a gorgeous pop of color and make the dish look stunning. They should be firm, free of blemishes, and feel heavy for their size. If you can’t find them, regular radishes have a comparable flavor.
4 (4-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1½ tablespoons extra-virgin olive oil
2 cups yellow onion, sliced
1 tablespoon water
4 cups cooked white rice
2 ripe avocados, sliced
½ cup watermelon radishes, sliced
4 teaspoons fresh lemon juice
sliced scallions, hot sauce, and lemon wedges, for serving
How to Make It
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.
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.
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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