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Baked Peanut Chicken with Carrot and Cucumber Salad

Hmmm, exotic yet homey . . . unusual yet comforting . . . somewhat Asian yet not altogether, this easy and healthy chicken is impossible to describe except that it is delicious. The combination of flavors really works and the crisp, fresh salad is the perfect compliment to the chicken in this complete supper. Give it a try and let us know how you would describe it!

Baked Peanut Chicken with Carrot and Cucumber Salad

2 tbs. crunchy peanut butter
1 garlic clove, minced or finely grated
½ tsp. each ground cumin, coriander, and smoked paprika
1 egg
2 skinless, boneless chicken breasts
1 tsp. cider vinegar
1 tsp. rapeseed or canola oil
2 large handfuls salad greens
1 carrot, coarsely grated
4″ piece cucumber, seeded, halved and sliced
1 small shallot, halved and thinly sliced
good handful of fresh, chopped cilantro or parsley (optional)

Heat the oven to 350°F and line a baking sheet with foil or parchment.

Combine the peanut butter, garlic, cumin, coriander, paprika, and egg in a small bowl and whisk with a fork until blended. Place the chicken on the baking sheet, season and top each with half of the peanut butter mixture. Bake for 20-25 minutes, or until cooked through.

Meanwhile, mix the vinegar and oil with some seasoning in and bowl, then add the greens, carrot, cucumber, shallots and cilantro or parsley, if using. Toss well and serve with the chicken.

One Comment Post a comment
  1. Peanut butter, cumin chicken with cucumber salad = heavenly combination! Lovely recipe~

    April 17, 2015

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