A quick-and-easy recipe for chicken that's topped with crunchy peanuts. Try serving it with roasted vegetables like asparagus as shown or even wild rice.
- 6 boneless, skinless chicken cutlets (or 3 breasts halved)
- 3 Tablespoon olive oil
- 2 Tablespoon blackening seasoning
- juice of 1/2 lemon
- 1/4 roasted peanuts
Wash and pat dry the room-temperature chicken breasts.
Combine the olive oil, seasoning, and lemon juice in a bowl. Coat and evenly cover the chicken with the mixture.
Turn the broiler on high, making sure the top rack is on the highest level.
On a foil-lined baking sheet, lay down the chicken cutlets.
Place on the top rack, as close to the heat source as possible, and cook for 4-5 minutes on each side, flipping halfway, until the chicken is cooked through.
Plate the chicken over greens or just on a plate and sprinkle with the crushed peanuts.