Sauteed Chicken Breasts with Cucumber Salad Recipe

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

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.

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



  • 1tspcumin seeds
  • lbscucumbers
  • 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


  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.


  • 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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