Tea-Rubbed Chicken with
Fresh Lemon and Cucumber Topping
A deliciously refreshing and light entrée perfect for a warm day's evening meal.
Fresh Lemon and Cucumber Topping:
1 medium cucumber, peeled, seeded and finely chopped (1 cup total)
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
2 teaspoons NESTEA Unsweetened Instant 100% Tea
1 1/4 teaspoons ground cumin
3/4 teaspoon granulated sugar
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, rinsed and patted dry*
1 teaspoon canola oil
- For Fresh Lemon and Cucumber Topping: Combine cucumber, onion, cilantro, lemon juice, lemon peel and salt in small bowl; stir to blend well. Set aside.
- For Tea-Rubbed Chicken: Combine instant tea, cumin and sugar in small bowl; stir well. Sprinkle evenly over both sides of chicken. Press down gently with fingertips to make sure rub sticks to chicken.
- Heat medium, nonstick skillet over medium heat until hot. Add oil; tilt skillet to coat bottom evenly. Add chicken; cook for 5 to 6 minutes on each side or until chicken is no longer pink in center.
- Place chicken on 4 individual dinner plates; top with equal amounts of topping.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 170 Calories from Fat: 20 Total Fat: 2 g Saturated Fat: 0 g Cholesterol: 80 mg Sodium: 240 mg Carbohydrates: 2 g Dietary Fiber: .5 g Sugars: 1 g Protein: 33 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.