1

Combine rinsed jasmine rice, cold water, and a pinch of salt in a small saucepan over high heat.

2

Bring the rice pot to a vigorous boil, cover immediately with a tight lid, reduce heat to the lowest setting, and cook undisturbed for 12 minutes.

3

Set a 10-inch skillet over medium-high heat on another burner.

4

While the skillet preheats for 2 minutes, pat the chicken cutlets completely dry with paper towels.

5

Season both sides of the chicken cutlets evenly with the spice blend.

6

Swirl olive oil into the hot skillet until shimmering and hot.

7

Place the seasoned chicken cutlets into the hot oil in a single layer.

8

Cook undisturbed for 4 to 5 minutes until the cutlet edges turn opaque and the bottoms release easily with a rich, mahogany crust.

9

While the chicken cooks its first side, dice the tomatoes and cucumber into 0.5-inch pieces in a small bowl.

10

Toss the diced vegetables with extra-virgin olive oil, red wine vinegar, and a pinch of salt and pepper.

11

Flip the chicken cutlets and cook the second side for 3 to 4 minutes until the meat feels firm to a gentle press and reaches 165 F internally.

12

Transfer the chicken to a cutting board to rest for 2 minutes, then slice across the grain into strips.

13

Remove the rice pot from heat, remove the lid, and fluff the steaming grains with a fork.

14

Divide the jasmine rice between two plates, arrange sliced chicken cutlets alongside, and spoon the fresh tomato-cucumber salad and its juices over the plate.

Paprika Garlic Chicken with Jasmine Rice & Chopped Salad

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