Sesame-Lime Crusted Chicken Breast with Warm Avocado Cream and Sautéed Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and place them on a tray or plate.

2. 2

   2. In a small bowl, mix the sesame seeds, lime zest, half of the minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the chicken with the lime juice and press the sesame mixture onto the top side of each fillet.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 minutes on the crusted side and 1 minute on the other side, until lightly golden.

4. 4

   4. Transfer the skillet to the oven and roast the chicken for 10 to 12 minutes at 220 °C / 425 °F, or until fully cooked. Remove and let it rest for 5 minutes.

5. 5

   5. While the chicken cooks, prepare the warm cream. In a blender or food processor, combine the avocado, Greek yogurt, cilantro, the remaining garlic, cumin, 1 tablespoon olive oil, 1/2 teaspoon salt, the remaining black pepper, and the water. Blend until smooth.

6. 6

   6. Pour the avocado cream into a small saucepan and warm it over very low heat for 1 to 2 minutes, stirring constantly so it becomes warm without boiling.

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   7. In another skillet, heat the butter with the remaining tablespoon of olive oil over medium heat. Add the cucumber and sauté for 3 to 4 minutes with a pinch of salt, until glossy, just tender, and still slightly crisp.

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   8. To serve, spread the warm avocado cream onto the plates, place the sesame-crusted chicken on top, and add the sautéed cucumber on the side. Serve immediately.