Lemon Chicken Breast Recipe with Cucumber Feta Salad
- PREP
Chicken breasts are a staple in most kitchens, including ours. To sure they are juicy and flavorful, we marinate the chicken in a simple marinade for about 20 minutes, although you could go longer. Then we sear it in a pan until browned, flip and cover the pan until the chicken is plump, juicy, and cooked through.
You Will Need
Lemon Chicken Breasts
2 boneless, skinless chicken breasts (6 to 8 ounces each)
1/4 cup fresh lemon juice
1/2 tablespoon extra-virgin olive oil, plus more for cooking
3 garlic cloves, minced
2 tablespoons chopped fresh dill or other fresh herb
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cucumber Feta Salad
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/2 to 1 teaspoon of pure honey, depending on how sour lemon is
1 teaspoon chopped fresh dill or other fresh herbs
2 medium tomatoes, chopped
Half of a hothouse or seedless cucumber, chopped
2 ounces feta cheese, cubed
Salt and fresh ground black pepper
Directions
Cook Chicken
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, releasing more flavor from the dill and garlic. Add marinade to a resealable plastic bag or small rimmed dish then add chicken breasts. 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 a tablespoon 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 the 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 when inserted into the thickest part of the breast.
Transfer chicken to a plate then cover loosely with aluminum foil. Let the chicken rest for 5 minutes, slice, and then serve with salad.
Make Cucumber 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.
Adam and Joanne's Tips
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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