Recipe Instructions:
Ingredients
4 (4-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 ½ 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
Directions
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.
