The Softest Chicken Breast

• • --- 1 kg chicken breast
• • --- 2 tablespoons olive oil
• • --- 1 teaspoon salt
• • --- 1 pinch black pepper
• • --- 1 teaspoon onion powder
• • --- 1 level teaspoon artysia (cumin)
• • --- ½ teaspoon curry powder
• • --- 1 teaspoon dried oregano or thyme
• • --- 1 teaspoon lemon zest
• • --- 2 tablespoons lemon juice

For the Rice with Vermicelli

• • --- ¼ cup olive oil
• • --- ½ cup finely chopped onion
• • --- ½ cup vermicelli
• • --- 1 ½ cups rice for pilaf (parboiled, basmati, carolina)
• • --- 1 vegetable stock cube
• • --- 1 teaspoon salt
• • --- a pinch of black pepper
• • --- 4 cups hot water

1. 1. Score the chicken breast in three places with a sharp knife. Place it in a large glass bowl and drizzle with olive oil. In a small bowl, combine the salt, pepper, onion powder, artysia (cumin), curry powder, oregano or thyme, lemon zest, and lemon juice, then mix well. Sprinkle this mixture over the chicken and rub it in to ensure the spices cover everything.
2. 2. Cover the bowl with plastic wrap and refrigerate to marinate for 2-3 hours or overnight. Line a baking tray with parchment paper, leaving it to overhang generously.
3. 3. Place the chicken on top and fold the parchment paper over like an envelope. Seal the edges well to prevent air from escaping.
4. 4. Using a knife, make 3-4 small slits on the top of the parchment paper. Bake in a preheated oven at 200°C for 40 minutes.
5. 5. You'll have the juiciest and most delicious chicken. If the chicken breast is large, bake it for 50 minutes.

For the Rice with Vermicelli:

1. 1. In a pot, pour the olive oil and when hot, sauté the onion. Add the vermicelli and once it darkens (this will add sweetness to the dish), add the rice.
2. 2. Stir and pour in the water. Add the stock cube, salt, and pepper. When the dish comes to a boil, reduce the heat.
3. 3. Cover the pot and simmer for 10-15 minutes, or until the rice is cooked and has absorbed all the liquid. Serve with the chicken!