Blackened Chicken Breasts With Marinated Cucumber Low Carb Recipes

BLACKENED CHICKEN BREASTS WITH MARINATED CUCUMBER (LOW-CARB)

Steps:

• Use the first 4 tablespoons lemon juice to rub into the chicken breasts. Shake off and discard extra liquid.
• Mix all the spices in a plastic or cooking bag. Add the chicken breasts, and shake until coated evenly.
• Use a non-stick skillet/frying pan, heat well, and dry-fry the chicken breasts until cooked and juice runs clear when pricked with a skewer.
• Set aside and cover lightly.
• With a potato peeler, peel long ribbons of cucumber. Even with the soft-seeded English cucumber the going can get tough. You could use 2 cucumbers, peel strips until it won't peel neatly any more and gets wobbly, and save that centre strip to use in another salad.
• Whisk the sugar, lemon juice, dill or mustard seeds, pepper and salt in a roomy bowl.
• (Keep the rind you've prepared before squeezing the lemon).
• Add the cucumber to the marinade, and with clean hands or a spoon mix well with the marinade. Leave for 10 - 14 minutes.
• On a serving plate, slice the chicken at an angle and arrange in a half-moon shape. Drain the cucumber of liquid and put on platter next to chicken.
• Sprinkle with the lemon strips or grated rind. Best served at room temperature!

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.