Blackened Chicken Breasts With Marinated Cucumber Low Carb Recipes

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.

BLACKENED BONELESS CHICKEN BREASTS

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

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!

GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH

Steps:

• In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
• In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
• Prepare the grill for medium heat.
• Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.