Pan-Seared Chicken Breast with Crisp Cucumber Salad

Quick Summary

A lean, protein-packed dinner featuring seasoned chicken breast paired with a zesty, vinegar-based cucumber salad. It takes less than 30 minutes to prepare and is naturally gluten-free and dairy-free.

Ingredients

Method

1. 1. Pat the chicken dry with a paper towel. Season both sides evenly with salt, pepper, and garlic powder.
2. 2. Heat oil in a heavy skillet over medium-high heat. Sear chicken for 6–7 minutes per side until golden and internal temperature reaches 165°F.
3. 3. While the chicken cooks, toss cucumber slices and red onion in a bowl with vinegar, dill, and honey. Season with a pinch of salt.
4. 4. Let the chicken rest for 5 minutes before slicing. Serve alongside the cold, crisp cucumber salad.

Nutrition Snapshot

Frequently Asked Questions

Can I prep this in advance?

Yes, but store the cucumber salad separately from the chicken. Assemble just before eating to keep the cucumbers crisp.

What can I substitute for the honey?

Maple syrup or a pinch of monk fruit sweetener works well if you prefer a lower-sugar option.

Is this meal suitable for meal prep?

Absolutely. It stays fresh in an airtight container for up to 3 days in the refrigerator.