YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Fresh Cucumber and Herb Salad
Savor a beautifully seared chicken breast paired with a crisp, refreshing salad of cucumber and vibrant herbs, lightly dressed with zesty lemon and extra virgin olive oil. This dish offers a perfect balance of lean protein and bright, garden-fresh flavors, ideal for a light yet satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Cucumber
1/4 cup chopped Fresh Parsley
1/4 cup chopped Fresh Mint
1 tbsp Lemon Juice
1 tbsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Pat the chicken breast dry and season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear for 4-5 minutes on each side until the chicken is cooked through and has a golden crust.
While the chicken is cooking, dice the cucumber into bite-sized pieces and place it in a bowl.
Add chopped fresh parsley and mint to the cucumber.
Drizzle the salad with lemon juice and extra virgin olive oil, then gently toss to combine.
Once the chicken is cooked, allow it to rest for a couple of minutes before slicing.
Plate the seared chicken alongside the refreshing cucumber and herb salad and serve immediately.