Grilled Chicken with Tomato-Cucumber Salad

Grilled Chicken with Tomato-Cucumber Salad
This recipe serves 4. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 67 calories. It will be a hit at your The Fourth Of July event. Head to the store and pick up kirby cucumber, pepper, dill, and a few other things to make it today. From preparation to the plate, this recipe takes around 23 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

1
Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
SaltSalt
Equipment you will use
KnifeKnife
2
Put the garlic paste in a large bowl and stir in the olive oil and lemon juice.
Ingredients you will need
Garlic PasteGarlic Paste
Lemon JuiceLemon Juice
Olive OilOlive Oil
Equipment you will use
BowlBowl
3
Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
Ingredients you will need
Black PepperBlack Pepper
PeperonciniPeperoncini
CucumberCucumber
TomatoTomato
DillDill
4
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
Whole ChickenWhole Chicken
Equipment you will use
Grill PanGrill Pan
Frying PanFrying Pan
GrillGrill
5
Place each paillard on a plate and serve topped with the tomato-cucumber salad.
Ingredients you will need
CucumberCucumber
TomatoTomato
DifficultyNormal
Ready In23 m.
Servings4
Health Score60
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