Pan-Fried Chicken with Cucumber & Radish, served with Sauteed Swiss Chard

This recipe is super quick and easy to make, but also super delicious! Whilst we’ve opted for a lighter dinner – omitting any carbs – this goes great with sweet potato wedges or new potatoes.


Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 2 Chicken Breasts
– 1/4 Cucumber, thinly sliced
– Radish Bunch, thinly sliced
– 1tsp Chopped Dill
– 2tsp Lemon Juice
– 3 Garlic Cloves, minced
– 1 Large Onion, finely chopped
– 1tsp Chilli Flakes
– 1tsp Chilli Powder
– 1tsp Brown Sugar
– 1tsp Cumin
– Olive Oil
– Salt and Pepper, for seasoning
– 1tsp Sesame Seeds
– Swiss Chard Bunch

Method
1. Pre-heat a pan on Medium-High heat for the chicken breasts
2. Combine dill, lemon juice, half of the garlic, half of the onion, chilli powder, half of the chilli flakes, brown sugar, cumin and a generous lug of olive oil together. Split into two, and marinate chicken breasts for ten minutes
3. Whilst chicken is marinating, wash and chop swiss chard, removing stalks (remember to save for another dish!)
4. Add the chicken to pan and cook on either side for around 5 minutes, until brown on either sidfe
5. Whilst the chicken is cooking, add the chard to another pan on a medium heat, along with a lug of olive oil, the remaining garlic and chilli flakes
6. Add sliced cucumber and radishes to the dressing reserved from step 2
7. Once the chicken is cooked, spread cucumber and radish mix over breasts, and serve alongside sauteed chard, sprinkled with sesame seeds