Chicken Cutlets With Watercress
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 680.38 g boneless skinless chicken breasts
- 2 lemons, juice of (about 1/4 c)
- 59.14 ml extra-virgin olive oil
- 0.25 ml coarse salt
- fresh ground black pepper
- 1.23 ml ground cumin
- 946.36 ml watercress
- 8 radishes
- 1 avocado, cubed
directions
- Split each breast piece in half parallel to the cutting board, making thin cutlets. Cover with plastic and pound cutlets to an even 1/4" thickness.
- Whisk together lemon juice, oil, salt and pepper. Pour half over the chicken; set the other half aside. (You can proceed immediately, or let the chicken marinate in the refrigerator up to one hour for more flavor.).
- Heat a grill or grill pan to high heat. Brush with more oil, then place chicken on grill/grill pan. Sprinkle exposed side evenly and lightly with cumin. Cook 1-2 minutes on each side, until browned and opaque.
- Trim any tough stems off the watercress. Trim any tails off the tip of the radishes, and trim off the greens, leaving about 1/4". Slice radishes from pole to pole, as thin as possible. Toss radishes with watercress, avocado and reserved dressing.
- Serve chicken with salad on the side.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!