Zesty Lemon-Mint Chicken (مرغ لیمو و نعناع) — Tangy glazed chicken with Persian-style garden salad

• 1⅓ lbChicken breast, boneless skinless (cut into 4 cutlets, about 150 g each)
• 5.3 ozYellow onion (finely grated)
• 12 gGarlic (minced (about 4 cloves))
• 8 gSea salt (about 1 1/2 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 4 gDried mint (about 2 tsp)
• ⅜ cupLemon juice (freshly squeezed, divided)
• 2 tbspOlive oil (2 tbsp)
• ⅓ cupWater (for the reduction)
• 2.8 ozRed onion (thinly sliced)
• 10.5 ozWhite cabbage (very finely shredded)
• 5⅝ ozSweet corn kernels (cooked and cooled (canned drained or boiled))
• 7.1 ozCucumber (small dice)
• 7.1 ozTomato (small dice, seeds drained)
• 10 gFresh mint leaves (finely chopped)
• 20 gFresh parsley (finely chopped)

Instructions

1. 1

   Prepare the chicken marinade by mixing the grated yellow onion, minced garlic, 60 ml lemon juice, sea salt, black pepper, and dried mint in a bowl until it looks like a loose paste. Add the chicken cutlets and coat thoroughly, then cover and refrigerate for 15 minutes so the onion and lemon can tenderize the surface.

2. 2

   While the chicken marinates, build the Persian-style garden salad: combine white cabbage, red onion, sweet corn, cucumber, tomato, fresh mint, and parsley in a large bowl. Whisk 30 ml lemon juice with 30 ml olive oil, 4 g sea salt, and 1 g black pepper, then pour over the salad and toss for 30 seconds until glossy and evenly seasoned.

3. 3

   Heat a large skillet over medium-high heat for 2 minutes, then add 30 ml olive oil and swirl to coat the pan. Lift the chicken from the marinade, letting excess drip off, and sear for 4 minutes on the first side until lightly golden; flip and cook 3–4 minutes more until the thickest part reaches 74°C/165°F.

4. 4

   Reduce the heat to medium and pour in the remaining marinade along with 80 ml water and the remaining 30 ml lemon juice. Simmer for 3–5 minutes, stirring and scraping the pan, until the liquid reduces to a shiny glaze that clings to the chicken and smells bright and minty.

5. 5

   Turn off the heat and rest the chicken in the pan for 3 minutes so the juices redistribute and the glaze sets. Plate the chicken with a spoonful of the lemon-mint reduction over the top, and serve immediately with the crisp garden salad on the side.