How To Make Sautéed Chicken Breasts with Cucumber Salad
The freshness of cucumber and lemon, along with the hint of cumin, make these sauteed chicken breasts an irresistible meal.
In a small skillet, cook the cumin seeds over moderate heat for about 1 minute until fragrant.
Transfer to a work surface and let cool, then coarsely chop.
In a large bowl, combine the cumin seeds with the cucumbers, cashews, scallions, lemon juice, ¼ cup of the olive oil and the parsley; season with salt and pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet.
Season the chicken breasts with salt and pepper and cook over moderately high heat for about 3 minutes until lightly browned.
Reduce the heat to moderately low and continue cooking for 3 minutes.
Turn and cook the chicken for about 6 minutes more until browned on the other side and just cooked through.
Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.
- Calories: 645.60kcal
- Fat: 45.83g
- Saturated Fat: 9.71g
- Trans Fat: 0.18g
- Monounsaturated Fat: 25.96g
- Polyunsaturated Fat: 7.60g
- Carbohydrates: 18.26g
- Fiber: 2.40g
- Sugar: 4.37g
- Protein: 42.91g
- Cholesterol: 111.36mg
- Sodium: 881.24mg
- Calcium: 78.34mg
- Potassium: 853.47mg
- Iron: 4.62mg
- Vitamin A: 69.03µg
- Vitamin C: 11.39mg
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