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    You are in: Home / Recipes / Blackened Chicken Breasts With Marinated Cucumber (Low-Carb) Recipe
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    Blackened Chicken Breasts With Marinated Cucumber (Low-Carb)

    Blackened Chicken Breasts With Marinated Cucumber (Low-Carb). Photo by justcallmetoni

    1/2 Photos of Blackened Chicken Breasts With Marinated Cucumber (Low-Carb)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Zurie's Note:

    I've found this recipe in a local food magazine, "Food & Home". I liked the look of it, but tweaked the flavours just a little. Ideal for dieters and low-carbers, and it looks so pretty on a plate! I doubt that the tiny amount of sugar, most of which is discarded again, will spoil a diet! NB, March 9, 2009: justcallmetoni found the cucumber dressing still too sweet, so I reduced the sugar. Please taste it, and add more lemon juice or apple cider vinegar, if you like.

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    Units: US | Metric

    Cucumber and marinade


    1. 1
      Use the first 4 tablespoons lemon juice to rub into the chicken breasts. Shake off and discard extra liquid.
    2. 2
      Mix all the spices in a plastic or cooking bag. Add the chicken breasts, and shake until coated evenly.
    3. 3
      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.
    4. 4
      Set aside and cover lightly.
    5. 5
      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.
    6. 6
      Whisk the sugar, lemon juice, dill or mustard seeds, pepper and salt in a roomy bowl.
    7. 7
      (Keep the rind you've prepared before squeezing the lemon).
    8. 8
      Add the cucumber to the marinade, and with clean hands or a spoon mix well with the marinade. Leave for 10 - 14 minutes.
    9. 9
      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.
    10. 10
      Sprinkle with the lemon strips or grated rind. Best served at room temperature!

    Ratings & Reviews:

    • on March 08, 2009


      The moment I saw this recipe I knew it would be ideal for me. An unusual combination of spices and a healthful preparation of my favorite protein. With no need to prepare and chill or marinade in advance, this easily came together as a Sunday brunch perfect for our warming weather. I can't say just how much I love the rub on the chicken and feel fortunate that I made a full batch of the blend using only half for the meal. It is spicy with a complex mix that tantalizes the palate. It will be used often. The salad, and I love cucumber salads, was good but I thought a bit too sweet even with my reduction of the sugar. It did not fare well as it was more like a lemonade with dill dressing than a lemon dill one. That said, the sweetness was tamed by the heat of the chicken so as a composed dish it worked fine. Thanks! Made for Photo Tag.

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    Nutritional Facts for Blackened Chicken Breasts With Marinated Cucumber (Low-Carb)

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 174.7
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.5 g
    Cholesterol 68.4 mg
    Sodium 88.4 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.9 g
    Sugars 5.2 g
    Protein 28.5 g

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