Lemony Chicken Breast Recipe with Cucumber Feta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and freshly ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons olive oil plus more for cooking
- 3 garlic cloves minced
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 boneless and skinless chicken breasts
- 1/2 teaspoon dijon mustard
- 1/2 to 1 teaspoon of honey depending on how sour lemon is
- 1 teaspoon chopped fresh dill
- 2 medium tomatoes chopped
- 1 cup (113 grams) diced hothouse or seedless cucumber
- 4 ounces (113 grams) feta cheese diced
- Carbohydrate 8.60206375667326 g
- Cholesterol 0 mg
- Fat 5.40274916883389 g
- Fiber 1.79731255431753 g
- Protein 1.57926041694985 g
- Saturated Fat 0.74384750029957 g
- Serving Size 1 1 Serving (219g)
- Sodium 1487.31206666728 mg
- Sugar 6.80475120235573 g
- Trans Fat 0.219759166724907 g
- Calories 81 calories
Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into other ingredients. (This releases more flavor from the dill and garlic). Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator.Brush extra garlic from chicken and pat dry.Heat 1 to 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add chicken. Cook 2 to 3 minutes until golden.Flip, reduce heat to low then cover with lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.Transfer chicken to a plate then cover loosely with aluminum foil. Rest 5 to 10 minutes then serve with salad.Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl then add tomatoes, cucumber and feta cheese.Toss gently, season to taste then refrigerate at least 20 minutes and up to a day.
