Blackened Chicken Breasts With Marinated Cucumber (Low-Carb)

Directions

1. 1
   Use the first 4 tablespoons lemon juice to rub into the chicken breasts. Shake off and discard extra liquid.
2. 2
   Mix all the spices in a plastic or cooking bag. Add the chicken breasts, and shake until coated evenly.
3. 3
   Use a non-stick skillet/frying pan, heat well, and dry-fry the chicken breasts until cooked and juice runs clear when pricked with a skewer.
4. 4
   Set aside and cover lightly.
5. 5
   With a potato peeler, peel long ribbons of cucumber. Even with the soft-seeded English cucumber the going can get tough. You could use 2 cucumbers, peel strips until it won't peel neatly any more and gets wobbly, and save that centre strip to use in another salad.
6. 6
   Whisk the sugar, lemon juice, dill or mustard seeds, pepper and salt in a roomy bowl.
7. 7
   (Keep the rind you've prepared before squeezing the lemon).
8. 8
   Add the cucumber to the marinade, and with clean hands or a spoon mix well with the marinade. Leave for 10 - 14 minutes.
9. 9
   On a serving plate, slice the chicken at an angle and arrange in a half-moon shape. Drain the cucumber of liquid and put on platter next to chicken.
10. 10
    Sprinkle with the lemon strips or grated rind. Best served at room temperature!