- Prep
- 20 min
- Cook
- 20 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 480 kcal
Quick summary
“Tender chicken breasts marinated in feta cheese whey and grilled over high heat, served with the classic Persian Shirazi salad. The meal is completed over aromatic basmati rice with crumbled feta cheese and fresh mint leaves.”
What you need to know
- The natural brine of the feta cheese softens the chicken breast fibers through lactic acid and salt.
- The 5-minute rest of the sliced meat under aluminum foil redistributes the juices and preserves moisture.
- Cutting the salad vegetables into uniform millimeter cubes ensures balance between crunch and acidity.
Ingredients
Main
- units Chicken breasts (approx. 150-180g each)
- xícara (240ml) Feta cheese brine
- tablespoons Extra virgin olive oil
- cloves Minced garlic
- teaspoon Dry oregano
- taste Freshly ground black pepper
- medium, finely chopped Persian cucumbers (or regular seedless ones)
- finely chopped Firm medium tomatoes
- picada finamente Small red onion
- cup, chopped Hortelã fresca
- cup, chopped Fresh parsley
- tablespoons Fresh lemon juice
- tablespoons Extra virgin olive oil (for the salad)
- taste Sea salt
- cups Cooked basmati rice
- cup Crumbled feta cheese (to garnish)
- taste Fresh mint leaves (to decorate)
Instructions
Principal
- In a container, combine the feta brine, olive oil, chopped garlic, oregano, and pepper. Add the chicken breasts, ensuring they are well covered by the marinade. Refrigerate for at least 30 minutes, ideally 2 to 4 hours. The secret of this recipe is the marinade, which ensures incomparable flavor and juiciness to the meat.
- While the chicken marinates, prepare the salad. In a large bowl, combine the cucumbers, tomatoes, and finely chopped red onion. Add the fresh mint and parsley, both chopped delicately. Mix everything gently to combine the ingredients. This step is crucial for the salad's texture.
- In a small bowl, whisk the fresh lemon juice with the olive oil and season with sea salt to taste. Pour this sauce over the chopped vegetables of the Shirazi Salad. Mix well and reserve in the refrigerator so the flavors incorporate while the chicken is cooked, intensifying the freshness.
- Preheat a grill or cast-iron skillet over medium-high heat. Remove the chicken from the marinade, discarding the excess. Grill the breasts for 5-7 minutes on each side, or until they reach an internal temperature of 74°C. Do not overload the grill, ensuring even cooking and a beautiful crust.
- After grilling, transfer the chicken breasts to a cutting board and cover them loosely with aluminum foil. Let rest for 5 minutes before slicing. In simple terms, this ensures that the juices redistribute, resulting in juicier and tastier meat in every bite, an essential step.
- In each bowl, place a generous portion of cooked basmati rice. Arrange the grilled chicken slices over the rice. Alongside, add a generous portion of the vibrant Shirazi Salad. The short answer is: balance of colors and flavors for an appetizing and attractive presentation, fundamental to the experience.
- Garnish the bowls with some crumbled feta cheese for an extra touch of flavor and salty texture. Finish with a few fresh mint leaves, which add a delicious aroma and a striking visual appeal. Serve immediately to enjoy the perfect combination of freshness and heat.
Chef's tips
- Dry the surface of the marinated chicken breasts with paper towels before placing on the grill to brown better.
- Assemble the Shirazi salad shortly before the meal to prevent the tomatoes from releasing excessive water in the bowl.
- Wash the basmati rice three times in running water before cooking to remove the loose surface starch.
Variations
- Version with chicken thigh: use boneless grilled chicken thighs for 7 minutes per side for a higher fat content.
- Version with tahini sauce: finish the bowl with a drizzle of sesame sauce blended with lemon and warm water.
- Spicy version: add slices of seedless dedo-de-moça peppers and ground allspice to the Shirazi salad.
Substitutions
- Feta brine can be substituted with plain whole milk yogurt blended with lemon juice and salt.
- Basmati rice can be replaced by white quinoa cooked al dente or hydrated Moroccan couscous.
- Persian cucumber can be substituted with seedless Japanese cucumber cut into tiny cubes.
How to store
Store the components in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and basmati rice in the skillet with a spoonful of water, keeping the Shirazi salad always cold to preserve the crunchy texture.
Can it be frozen?
Grilled chicken breast and basmati rice can be frozen in individual airtight containers for up to 2 months. Shirazi salad does not tolerate freezing as it completely loses its crunch. Prepare the fresh vegetables.
What to serve with
Pairs with pita bread toasted on the grill with olive oil, garlic yogurt sauce (tzatziki), or water flavored with lemon and mint.
Frequently asked questions
What is the correct internal temperature to remove the breast from the grill?
Remove the chicken from the skillet when it reaches 74°C in the center of the thickest part measured with a culinary thermometer.
How to keep Shirazi salad from getting watery?
Remove the seeds from the tomatoes before chopping and add the salt and lemon only in the minutes before serving the bowl.
How does the feta cheese brine act on raw chicken?
The salt present in the brine penetrates the meat retaining cellular water, while the lactic acid relaxes the fibers making the fillet soft.
Can I prepare the chicken in the air fryer?
Yes, bake the marinated breasts at 190°C for 14 to 16 minutes, turning halfway through until golden on the outside.
