Panko Crusted Chicken with Cucumber Dill Salad & Zucchini

Directions

1. 1

   Chop the zucchini and cucumber into small pieces. Mince the garlic and the fresh dill.

2. 2

   Pat the chicken breasts dry and pound them until thin. Season with the seasonings listed above.

3. 3

   Coat the chicken breasts on both sides with the panko. Add to a pan with olive oil on medium high heat and cook on both sides for about 3-5 minutes until the crust is golden. Set aside.

4. 4

   In the same pan, add olive oil, the minced garlic and the zucchini. Cook for about 6-8 minutes.

5. 5

   Make the cucumber dill salad by adding cucumber, fresh dill and sour cream to a bowl and stirring to combine.

6. 6

   Plate the chicken with the cucumber salad and then sprinkle some feta on top of the zucchini!