If you're short on time, pounding out a protein shortens the cooking time. Place it between two sheets of plastic on a cutting board and pound from the center out.
Chicken with Artichoke Salsa
Serves: 1 Time: 20 minutes Difficulty: Easy as pie
- 1 boneless, skinless chicken thigh
- 1/4 c. flour
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. garlic powder
- 2 T. diced cucumber
- 2 T. diced onion
- 1 scallion, green part chopped
- 4 artichoke heart quarters, diced
- 3 cherry tomatoes, diced
- 1/2 lime, juiced
- salt, pepper, olive oil
Dice the tomatoes, cucumber, onion, scallion, and artichokes and combine in a small container. Season with salt and pepper and stir in the lime juice.
Pound the chicken thigh to 1/4-in. thickness. Season with salt and pepper.
Combine the flour, coriander, cumin, and garlic powder in a shallow plate. Add salt and pepper and mix thoroughly.
Heat 1 T. of olive oil in a pan.
Dredge the chicken in the flour and shake off any excess. Cook the chicken in the pan for 3 minutes per side.
Plate the chicken and top with the salsa.