Sauteed Chicken Breasts with Cucumber Salad Recipe

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Margie Willis Modified: March 21, 2022
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Sauteed Chicken Breasts with Cucumber Salad Recipe

How To Make Sautéed Chicken Breasts with Cucumber Salad

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The freshness of cucumber and lemon, along with the hint of cumin, make these sauteed chicken breasts an irresistible meal.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • 1tspcumin seeds
  • 1¼lbscucumbers
  • 1cuproasted cashews
  • 2scallions
  • 2tspfresh lemon juice
  • ¼cupextra virgin olive oil,(plus 2 tbsp)
  • ¼cupflat leaf parsley,coarsely chopped
  • salt and freshly ground pepper
  • 4chicken breast,skinless

Instructions

  1. In a small skillet, cook the cumin seeds over moderate heat for about 1 minute until fragrant.

  2. Transfer to a work surface and let cool, then coarsely chop.

  3. 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.

  4. Heat the remaining 2 tablespoons of olive oil in a large skillet.

  5. Season the chicken breasts with salt and pepper and cook over moderately high heat for about 3 minutes until lightly browned.

  6. Reduce the heat to moderately low and continue cooking for 3 minutes.

  7. Turn and cook the chicken for about 6 minutes more until browned on the other side and just cooked through.

  8. Thickly slice each chicken breast crosswise, mound the cucumber salad on top and serve.

Nutrition

  • 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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