Blackened Chicken Breasts With Marinated Cucumber Low Carb Recipes

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BLACKENED CHICKEN



Blackened Chicken image

Great on a summer's day with fresh corn and mashed potatoes.

Provided by Karena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  • Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  • Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g

BLACKENED CHICKEN BREASTS



Blackened Chicken Breasts image

Fast, easy, and very good. Throw the potatoes in the oven, toss the salad. This also works very well on pork chops. Mix the spices early and have on hand. I do not know where I got this mix.

Provided by dolores in paradise

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 teaspoon paprika
1/8 teaspoon salt (1 pinch = 1/8 teaspoon)
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/8 teaspoon onion powder
2 boneless chicken breasts (or your amount)

Steps:

  • Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
  • Sprinkle over chicken to cover both sides.
  • Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
  • Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.

EASY LEMON AND HERB BLACKENED CHICKEN



Easy Lemon and Herb Blackened Chicken image

A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable.

Provided by cultmovieguy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 2h15m

Yield 4

Number Of Ingredients 6

1 cup lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons dried marjoram
4 skinless, boneless chicken breast halves
1 teaspoon vegetable oil, or as needed
1 tablespoon lemon juice, or to taste

Steps:

  • Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
  • Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

Nutrition Facts : Calories 237 calories, Carbohydrate 6.5 g, Cholesterol 71.9 mg, Fat 11.7 g, Fiber 0.6 g, Protein 26.8 g, SaturatedFat 2.1 g, Sodium 63.7 mg, Sugar 1.6 g

BLACKENED BONELESS CHICKEN BREASTS



Blackened Boneless Chicken Breasts image

Make and share this Blackened Boneless Chicken Breasts recipe from Food.com.

Provided by FlowrBx

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
4 boneless skinless chicken breasts (about 1 1/4 lbs)
2 teaspoons vegetable oil
1/2 cup sour cream
1 tablespoon chopped fresh cilantro
salt and pepper

Steps:

  • Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
  • Dip both sides of the chicken breasts in the mixture of spices, coating well.
  • Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
  • Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
  • To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
  • For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
  • Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

Nutrition Facts : Calories 221.4, Fat 10.1, SaturatedFat 4.5, Cholesterol 81.1, Sodium 680.9, Carbohydrate 3.3, Fiber 0.9, Sugar 0.4, Protein 28.6

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