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Sauteed Chicken Breasts With Cucumber Salad

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Ingredients

Adjust Servings:
1 teaspoon cumin seed
1 cup roasted cashews, coarsely chopped
2 medium cucumbers, peeled seeded, quartered lengthwise and sliced 1/4 inch thick
2 scallions, thinly sliced
2 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1/4 cup coarsely chopped flat leaf parsley
salt & freshly ground black pepper
4 (6 ounce) boneless skinless chicken breast halves (6 ounces each)

Nutritional information

591.6
Calories
347 g
Calories From Fat
38.6 g
Total Fat
6.6 g
Saturated Fat
98.7 mg
Cholesterol
337.4 mg
Sodium
17.9 g
Carbs
2.2 g
Dietary Fiber
4.5 g
Sugars
45.9 g
Protein
389g
Serving Size

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Sauteed Chicken Breasts With Cucumber Salad

Features:
    Cuisine:

    A light and fresh tasting summer dish

    • 47 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sauteed Chicken Breasts With Cucumber Salad, A light and fresh tasting summer dish, A light and fresh tasting summer dish


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    Steps

    1
    Done

    In a Small Skillet, Cook the Cumin Seeds Over Moderate Heat Until Fragrant, About 1 Minute. 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, 1/4 Cup of the Olive Oil and the Parsley; Season With Salt and Pepper.

    2
    Done

    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 Until Lightly Browned, About 3 Minutes. Reduce the Heat to Moderately Low and Continue Cooking For 3 Minutes. Turn and Cook the Chicken Until Browned on the Other Side and Just Cooked Through, About 6 Minutes Longer. Thickly Slice Each Chicken Breast Crosswise, Mound the Cucumber Salad on Top and Serve.

    Avatar Of Cali Hopkins

    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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