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Tea-Rubbed Chicken with Fresh Lemon and Cucumber Topping

Tea-Rubbed Chicken with Fresh Lemon and Cucumber Topping
Makes:
4
Prep Time:
15
minutes
Total Time:
27
minutes
Dairy FreeLow CalorieLow Sodium
Fresh and flavorful with light pleasing seasonings. This Tea-Rubbed Chicken with Fresh Lemon and Cucumber Topping dish is surprisingly easy to make.

In this recipe:


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Ingredients:

  • FRESH LEMON AND CUCUMBER TOPPING
  • 1 medium cucumber, peeled, seeded and finely chopped (1 cup total)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt

  • TEA-RUBBED CHICKEN
  • 2 teaspoons NESTEA Unsweetened Instant 100% Tea
  • 1 1/4 teaspoons ground cumin
  • 3/4 teaspoon granulated sugar
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, rinsed and patted dry*
  • 1 teaspoon canola oil

Directions:

FOR FRESH LEMON AND CUCUMBER TOPPING:
COMBINE
cucumber, onion, cilantro, lemon juice, lemon peel and salt in small bowl; stir to blend well. Set aside.

FOR TEA-RUBBED CHICKEN:
COMBINE
Nestea, cumin and sugar in small bowl; stir well. Sprinkle evenly over both sides of chicken. Press down gently with fingertips to make sure rub sticks to chicken.

HEAT medium, nonstick skillet over medium heat until hot. Add oil; tilt skillet to coat bottom evenly. Add chicken; cook for 5 to 6 minutes on each side or until chicken is no longer pink in center.

PLACE chicken on 4 individual dinner plates; top with equal amounts of topping.

*Cook's Tip: Be sure to rinse and pat the chicken dry before adding the rub to make sure it browns rather than "simmers."

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 170
  • Calories from Fat: 20
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 2g (1% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 1g
  • Protein: 33g
  • Vitamin A: 2% of DV
  • Vitamin C: 8% of DV
  • Calcium: 2% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Tea-Rubbed Chicken with Fresh Lemon and Cucumber Topping

Ingredients

  • FRESH LEMON AND CUCUMBER TOPPING
  • 1 medium cucumber, peeled, seeded and finely chopped (1 cup total)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt

  • TEA-RUBBED CHICKEN
  • 2 teaspoons NESTEA Unsweetened Instant 100% Tea
  • 1 1/4 teaspoons ground cumin
  • 3/4 teaspoon granulated sugar
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, rinsed and patted dry*
  • 1 teaspoon canola oil

 

Directions

FOR FRESH LEMON AND CUCUMBER TOPPING:
COMBINE
cucumber, onion, cilantro, lemon juice, lemon peel and salt in small bowl; stir to blend well. Set aside.

FOR TEA-RUBBED CHICKEN:
COMBINE
Nestea, cumin and sugar in small bowl; stir well. Sprinkle evenly over both sides of chicken. Press down gently with fingertips to make sure rub sticks to chicken.

HEAT medium, nonstick skillet over medium heat until hot. Add oil; tilt skillet to coat bottom evenly. Add chicken; cook for 5 to 6 minutes on each side or until chicken is no longer pink in center.

PLACE chicken on 4 individual dinner plates; top with equal amounts of topping.

*Cook's Tip: Be sure to rinse and pat the chicken dry before adding the rub to make sure it browns rather than "simmers."

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