Morgh-e Naneh Limoo (مرغ نعناع لیمو) — Zesty Lemon-Mint Chicken with Persian-Style Garden Salad

• 600 gChicken breast, boneless skinless (cut into 4 cutlets, pounded to 1.5 cm thickness)
• 200 gYellow onion (finely sliced)
• 12 gGarlic (minced (about 4 cloves))
• 8 gSea salt (divided)
• 2 gBlack pepper (freshly ground (about 1 tsp), divided)
• 4 gDried mint (about 2 tsp)
• 90 mlLemon juice (freshly squeezed (about 2–3 lemons))
• 60 mlWater (for the reduction)
• 30 mlExtra-virgin olive oil (2 tbsp, divided)
• 15 gUnsalted butter (1 tbsp, for gloss and mellowing acidity)
• 250 gWhite cabbage (very thinly shredded)
• 120 gRed onion (thinly sliced)
• 165 gSweet corn (cooked kernels, drained (about 1 cup))
• 200 gCucumber (small dice (about 2 cups))
• 250 gTomato (small dice (about 2 cups), seeds drained if very juicy)
• 30 gFresh parsley (finely chopped (about 1 cup loosely packed))
• 10 gFresh mint (finely chopped (about 1/3 cup loosely packed))

Instructions

1. 1

   Prepare the chicken for quick, even cooking: slice the 600 g chicken breasts into 4 cutlets and gently pound to about 1.5 cm thickness. Season both sides with 5 g of the salt and 1 g of the pepper. Rest at room temperature for 15 minutes while you prep onions and the salad.

2. 2

   Make the salad base: in a large bowl combine shredded cabbage, diced cucumber, diced tomato, sliced red onion, sweet corn, parsley, and fresh mint. In a small bowl whisk 45 ml lemon juice with 30 ml olive oil, 4 g salt, and 1 g pepper. Toss, then refrigerate 15 minutes to crisp.

3. 3

   Sear the chicken: heat a large skillet over medium-high for 2 minutes. Add 15 ml olive oil and swirl. Lay in chicken cutlets and cook 4–5 minutes per side until deep golden and the thickest part reaches 74°C/165°F. Transfer to a plate and tent loosely with foil.

4. 4

   Build the aromatic base: reduce heat to medium. Add remaining 15 ml olive oil, then the sliced yellow onion. Cook 6–8 minutes, stirring, until softened and lightly browned at the edges. Add minced garlic and cook 30–45 seconds until fragrant, keeping it from darkening.

5. 5

   Create the lemon-mint reduction: stir in dried mint for 20 seconds to bloom. Add 90 ml lemon juice and 60 ml water, scraping browned bits from the pan. Simmer 4–6 minutes until reduced by about half and slightly syrupy. Stir in butter until glossy; season with remaining salt and pepper.

6. 6

   Glaze and serve: return chicken (and any juices) to the skillet. Spoon sauce over and simmer 2–3 minutes, turning once, until the glaze clings and the chicken is hot throughout. Taste sauce for brightness and salt. Serve chicken with the chilled Persian-style garden salad on the side.