Blackened Chicken Breasts with Marinated Cucumber Low Carb
Spice up your weeknight meals with this flavorful and healthy recipe for Blackened Chicken Breasts with Marinated Cucumbers. Perfectly seasoned with a bold blend of paprika, cayenne, and aromatic herbs, the blackened chicken is seared to perfection in a hot cast-iron skillet for a smoky, charred crust. Paired with crisp, refreshing cucumber slices marinated in a tangy mix of rice vinegar, sesame oil, and fresh dill, this dish is low-carb, gluten-free, and packed with vibrant flavors. Ready in just 30 minutes, this quick and easy recipe is as nutritious as it is delicious, making it ideal for a wholesome dinner or meal prep. Serve it with a sprinkle of sesame seeds for a delightful crunch and an irresistible finish!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Cucumber
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Soy sauce (low sodium)
- 1 tablespoon Fresh dill (chopped)
- 1 teaspoon Sesame seeds (optional)
Instructions
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper to create the blackening spice mix.
Pat the chicken breasts dry with paper towels. Rub both sides of each chicken breast with olive oil, then coat generously with the blackening spice mix.
Heat a cast-iron skillet over medium-high heat until very hot. Add the chicken breasts and cook for 5-6 minutes on each side, or until the chicken is blackened on the outside and has reached an internal temperature of 165°F (74°C). Remove from the skillet and let rest for 5 minutes.
While the chicken is cooking, prepare the marinated cucumbers. Peel the cucumber, if desired, and slice it thinly using a mandoline or sharp knife. Place the cucumber slices in a medium-sized bowl.
In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and chopped fresh dill. Pour the mixture over the cucumber slices and toss to coat. Let the cucumbers marinate for at least 10 minutes.
To serve, place a portion of the marinated cucumbers on each plate. Slice the blackened chicken breasts and arrange them alongside the cucumbers. Sprinkle with sesame seeds (optional) for added texture and flavor.
Enjoy your Blackened Chicken Breasts with Marinated Cucumber Low Carb meal!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
