Sautéed Chicken breast with Garlic and Lemon and Cucumber Salad
1 ½ lbs. of boneless chicken breast – sliced
Zest of 1 lemon
Juice of 1 lemon
Healthy handful of Italian parsley – chopped
3 – 4 cloves of garlic – chopped
1 tsp. of sugar
½ tsp. of salt
½ tsp. of black pepper
Dash of cinnamon
Dash of turmeric
Tablespoon of olive oil
5 small cucumbers – quartered
1 inch piece of fresh ginger – sliced thin
Handful of baby carrots – sliced
1 ½ small red onion – sliced
For the Dressing:
¼ cup vinegar
1 ½ tablespoons of sugar
¼ tsp. salt
Dashes of black pepper
Combine all of the ingredients for the marinade and place in the refrigerator. Let the chicken marinade for one hour or up to over night.
Heat a large frying pan with a drizzle of olive oil and sauté the chicken until golden on one side and flip to finish cooking on the other side.
Combine the above ingredients and stir. Add to the salad and let sit a bit in the refrigerator before eating.