Recipe of the Week | Lemon Chicken and Cucumber Salad | Rise Athletics
Easy Pan-Fried Lemon Chicken
- 1 chicken breast
- Zest and juice of 1 lemon
- 1-2 tsp olive oil or avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
In a large plastic ziptop bag, combine the chicken breast, lemon zest & juice, olive oil, salt and pepper. Press the air out of the bag and seal.
Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
Cook the chicken for 4-5 minutes per side or until completely cooked through.
Let the meat rest for at least 5 minutes before slicing.
Courtesy of www.stupideasypaleo.com
Simple Cucumber Dill Salad
- 1 larger English cucumber
- 1 shallot
- 1/4 cup chopped fresh dill
- 1 cup white vinegar
- Salt and pepper, to taste
Chop cucumber and shallot and put in small bowl.
Stem and chop dill and mix into cucumber shallot mix.
Add vinegar, salt and pepper.
Mix and eat. 🙂
Courtesy of Amber Cummings
2018 01 23