Spicy paprika chicken and Persian cucumber salad

(serving suggestion - see above -  If Persian cucumbers are unavailable in your grocery store, serve with sautéed Brussels sprouts and garlic skin on smashed potatoes)

Chicken Ingredients

Salt

Ground Black pepper

2 chicken breasts

paprika

zest of an individual lime

2-3 glove sof garlic

Sauce Ingredients

0.33 cup of parsley

0.33 cup of cilantro

2-3 clove sof garlic

3 tbs of sweet Thai chili sauce

juice of the lime

salt

pepper

2 sm or medium jalapeno

3 tbs of olive oil

                                                                    Plan of Attach

Clean your chicken breasts and cover with a piece of plastic wrap

Using your meat mallet, heavy but of knife, or if you're a little bit innovative like this lady, your hammer, flatten the chicken breast to about 0.7-0.5 inches in depth.

Season the chicken breasts generously with salt, pepper, powdered garlic and paprika. Place the breasts in the bowl you intend on marinating them in, drizzle with love oil, and grate the lemon and garlic cloves over it.

Cover the chicken and refrigerate as you marinate for at least 3 minutes. While the chicken marinates, make the sauce.

Combine the lime juice, salt and pepper. Clean the jalapeños of the seeds and core (keep seeds for more heat) and add parsley, sweet Thai chili sauce (or honey), cilantro, peppers, olive oil, peeled and diced garlic cloves into your blender /food processor and puree. Put aside and refrigerate.

Cooking the chicken

The recipe calls for grilling the chicken, but I thought the clouds seemed menacing, so I make my chicken.

I had preset the oven to 325 and then I put the chicken breasts on my sm sheet pan.

Remove the chicken from the oven (if you're baking) between 23-30 minutes, 

Coin your cucumbers, and coat them in the sauce. Drizzle the remaining sauce on the chicken breasts.

My comments: I made quick skin-on garlic smashed potatoes (super simple, and I'll post the recipe soon) to accompany and on a whim I added some of the sauce to the potatoes! Match made in cilantro heaven! I would make this sauce in the future, simply to add to potatoes!

I would, if making again, add more lemon juice, up the Thai chili sauce, and cut down on the jalapeño...I might also add a little diced shallots and refrigerate the sauce for more moments in the fridge before using.