Chicken Cutlets With Watercress

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 2 lemons, juice of (about 1/4 c)
• 1/4 cup extra-virgin olive oil
• 1 pinch coarse salt
• fresh ground black pepper
• 1/4 teaspoon ground cumin
• 4 cups watercress
• 8 radishes
• 1 avocado, cubed

Recipe

• 1 split each breast piece in half parallel to the cutting board, making thin cutlets. cover with plastic and pound cutlets to an even 1/4" thickness.
• 2 whisk together lemon juice, oil, salt and pepper. pour half over the chicken; set the other half aside. (you can proceed immediately, or let the chicken marinate in the refrigerator up to one hour for more flavor.).
• 3 heat a grill or grill pan to high heat. brush with more oil, then place chicken on grill/grill pan. sprinkle exposed side evenly and lightly with cumin. cook 1-2 minutes on each side, until browned and opaque.
• 4 trim any tough stems off the watercress. trim any tails off the tip of the radishes, and trim off the greens, leaving about 1/4". slice radishes from pole to pole, as thin as possible. toss radishes with watercress, avocado and reserved dressing.
• 5 serve chicken with salad on the side.