Pan-Seared Turkish Chicken with Blistered Tomatoes and Herb Salad
Succulent pan-seared chicken breast seasoned with classic Turkish spices, served alongside quickly blistered cherry tomatoes and a vibrant parsley-mint salad dressed simply with lemon and olive oil.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Turkish
- Difficulty: Easy
- Cost: $3.29/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Low-Carb
- Whole30
- High-Protein
Tags
- sauté
- quick
- healthy
- savory
- fresh
- classic
Ingredients
- 2 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pint cherry tomatoes
- 0.25 cup fresh parsley (chopped)
- 0.25 cup fresh mint (chopped)
- 1 tablespoon lemon juice (fresh)
Instructions
- In a medium bowl, combine the cubed chicken breast with 1 teaspoon olive oil, smoked paprika, dried oregano, cumin, salt, and black pepper. Toss to coat evenly.
- Heat the remaining 2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Add the cherry tomatoes to the same skillet. Cook for 5-8 minutes, stirring occasionally, until the tomatoes soften and blister. Remove from heat.
- In a small bowl, combine chopped fresh parsley, fresh mint, and fresh lemon juice to make the herb salad dressing.
- Serve the cooked chicken and blistered cherry tomatoes garnished with the fresh herb salad.
Notes
Ensure your non-stick skillet is properly heated to achieve a good sear on the chicken. Avoid overcrowding the pan.
Nutrition (per serving)
- Calories: 315
- Protein: 51.1 g
- Carbohydrates: 4.1 g
- Fat: 9.8 g
- Fiber: 1.5 g
- Sodium: 407 mg
- Saturated Fat: 1.5 g
- Sugar: 2.1 g
- Cholesterol: 160 mg