Pan-Seared Chicken with Herbed Rice and Pickled Vegetables
This refreshing cold dish features tender pan-seared chicken served over herbed rice, complemented by quick-pickled seasonal vegetables for a vibrant and flavorful experience.
Inspired by the culinary traditions of the Mediterranean and the Middle East, this dish harmonizes fresh, local ingredients with a nod to global influences. The pickled vegetables add a tangy contrast to the savory chicken and aromatic rice, echoing the spirit of diverse cultures and their culinary heritages. The use of rice as a base pays homage to staple ingredients found in both Swiss and Palestinian cuisines, creating a unique fusion. Inspired by Trump’s Tariffs on Switzerland Prompt Identity Crisis for Swiss Army Knife and A Benefit for the Palestinian Cause Filled an Arena. Are More Coming?.
Instructions
- In a bowl, combine vinegar, sugar, salt, and water to create the pickling brine. Thinly slice the cucumber and red onion, and add to the brine. Set aside to pickle for at least 20 minutes.
- While the vegetables pickle, season the chicken breasts with salt, pepper, and minced garlic. Heat olive oil in a pan over medium-high heat and sear the chicken for about 6-7 minutes on each side or until cooked through and golden brown. Remove from heat and let rest.
- In a separate bowl, mix the cooked rice with chopped parsley and lemon juice. Fluff with a fork to combine.
- Slice the seared chicken and serve over the herbed rice, accompanied by the pickled vegetables on the side.