A fresh mix of cucumber, grilled chicken, and sesame dressing for a healthy, high-protein meal.
# Components:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz total)
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
→ Vegetables
05 - 2 large cucumbers, spiralized
06 - 1 cup cherry tomatoes, halved
07 - ¼ cup shredded carrots
08 - 2 tablespoons chopped scallions
→ Sesame Dressing
09 - 2 tablespoons tahini or toasted sesame paste
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey (or maple syrup for vegan option)
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, finely minced
15 - 2 tablespoons water (to adjust dressing consistency)
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)
# Directions:
01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and season evenly with sea salt and black pepper.
03 - Grill chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Remove and allow to rest for 5 minutes before slicing thinly.
04 - While chicken cooks, spiralize cucumbers and combine in a large bowl with cherry tomatoes, shredded carrots, and chopped scallions.
05 - Whisk together tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and water until smooth. Adjust consistency by adding water as needed.
06 - Drizzle the sesame dressing over the vegetable mixture and toss gently until evenly coated.
07 - Divide dressed cucumber salad between plates and top with sliced grilled chicken.
08 - Sprinkle with toasted sesame seeds and chopped cilantro if desired. Serve immediately.
