Dish of the day : Steam Basmati Rice, Rosemary Chicken Cutlets with Cilantro Onion Mojo

This is a recipe I always had since a little girl. I just made it Low Iodine by using Basmati Rice (the rice recommended for LID if you want to eat rice), the accepted type of salt. Very easy to make and very tasty!
First, make sure that you buy chicken from your butcher or meat department at your grocery store. The chicken that comes in frozen bags tends to be injected with flavor solution which may contain iodine. Remember...you are eating low iodine, NOT low salt. You can use salt as far as it is not iodized or sea salt. If possible, season your chicken the day before as that will give it an amazing flavor. If you can't...don't worry you can do  it before cooking. Remember, in low iodine diet herbs and spices are your best friend :) The following seasoning I use for every meat I always eat and it happens to be low iodine.

Seasoning for meats:

1 jar or box of peeled garlic
Pepper
Oregano
Olive Oil

Instructions:
In a food processor, place all garlic cloves to mix. Once they are in pieces, remove them from food processor and place them in the same jar they came from or use another container.  Once inside the jar, add pepper and oregano (to taste- I use a good amount) and poor olive oil until all garlic is covered. Stir and leave it in your fridge. It last forever!!!! Use it in every meat...it's delicious! Ohhh and add salt to taste separately to your meat of choice.

Steam Basmati Rice, Rosemary Chicken Cutlets with Cilantro Onion Mojo

Ingridients:

• Chicken Breast Cutlets (Remember to consume no more than 5 oz per day of meat, save the rest for another day)
• Whole Wheat Organic Flour
• Fresh Rosemay or Dried Rosemay
• 1 cup of Basmati rice or two (you can save the rest for another day)
• Olive oil
• Vinegar (regular, balsamic or red wine vinegar)
• 1/3 or a red onion (or white if you dont like red)
• Cilantro
• Pepper
• Oregano
• Salt (non iodize, NOT sea salt)

Instructions:

1. Using a rice cooker or a regular pot, cook Basmati rice. I just add water until I cover it and let it cook. You can add a little salt if you want a little taste. I don't do it though.
2. Get seasoned chicken cutlets (using the garlic seasoning recipe above) and add salt to taste.
3. On a separate plate, poor some whole wheat organic flour with a little pepper and oregano and mix.
4. Place chicken cutlets in flour until fully covered.
5. Heat 2 Tbsp of Oilive oil in a pan. Place chicken cutlets to cook in oilive oil and sprinkle the rosemary while in cooking in pan (Rosemary to taste)
6. Turn cutlets on each side until brown and cooked.  Cutlets will be very moisty inside as flour helps them retain their juicyness.

PREPARING YOUR MOJO

 

On a separate bowl mix : chopped onion, chopped cilantro, Olive oil to cover onions and cilantro, vinegar to taste, salt and pepper. This is a fantastic mojo you can use with chicken but I love it on Sirloin strips (hint hint ;-)

Now that everything is prepared. Poor some Basmati Rice in your plate, place chicken in plate, poor mojo over it....and ENJOY!!!