YOUR SOLIN GENERATED RECIPE
Lemon-Herb Pan-Seared Chicken with Fresh Cucumber and Tomato Salad
Savor the vibrant flavors of lemon and fresh herbs accenting a perfectly pan-seared chicken breast, partnered with a crisp salad of cucumber and tomato drizzled with a hint of olive oil. A light yet satisfying meal that delivers a bright, herbaceous finish with every bite.
INGREDIENTS
7 oz Chicken Breast
1 half medium Cucumber
1 medium Tomato
2 tsp Olive Oil
1 medium Lemon
1 clove Garlic
1 tsp Dried Herbs (Thyme & Rosemary)
Salt & Pepper to taste
PREPARATION
Pat dry the chicken breast and season both sides with salt, pepper, and dried herbs.
Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.
Add the chicken breast to the skillet and sear for about 5-6 minutes on each side or until fully cooked and golden brown.
While the chicken is cooking, slice the cucumber and tomato into bite-sized pieces and finely mince the garlic.
In a mixing bowl, combine the cucumber, tomato, garlic, juice of the lemon, and the remaining teaspoon of olive oil. Toss well and season with a pinch of salt and pepper.
Once the chicken is cooked, let it rest for a couple of minutes before slicing.
Plate the sliced chicken alongside the fresh salad and serve immediately.