Seared Chicken Breast with Crunchy Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Crunchy Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Cucumber Salad

Pan-seared chicken breast and a soft-boiled egg served over a smashed cucumber salad with a savory sesame-soy dressing and crunchy toasted sesame seeds.

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NUTRITION

379kcal
Protein
43.2g
Fat
15.7g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 Large Egg

200g Cucumber

1.5 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and half of the minced ginger.

  • 2

    Heat a non-stick skillet over medium-high heat with a tiny drop of oil and sear the chicken for 5-6 minutes per side until golden and cooked through.

  • 3

    Bring a small pot of water to a boil and cook the egg for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and slice in half.

  • 4

    Place the cucumber on a cutting board and lightly smash it with a heavy knife or rolling pin to break the skin, then chop into bite-sized pieces.

  • 5

    In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and the remaining ginger.

  • 6

    Toss the smashed cucumber with half of the dressing in a bowl.

  • 7

    Slice the seared chicken and arrange it on a plate with the cucumber salad and the halved egg, drizzling the remaining dressing over the chicken and egg before serving.

Seared Chicken Breast with Crunchy Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Breast with Crunchy Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Crunchy Cucumber Salad

Pan-seared chicken breast and a soft-boiled egg served over a smashed cucumber salad with a savory sesame-soy dressing and crunchy toasted sesame seeds.

NUTRITION

379kcal
Protein
43.2g
Fat
15.7g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 Large Egg

200g Cucumber

1.5 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and half of the minced ginger.

  • 2

    Heat a non-stick skillet over medium-high heat with a tiny drop of oil and sear the chicken for 5-6 minutes per side until golden and cooked through.

  • 3

    Bring a small pot of water to a boil and cook the egg for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and slice in half.

  • 4

    Place the cucumber on a cutting board and lightly smash it with a heavy knife or rolling pin to break the skin, then chop into bite-sized pieces.

  • 5

    In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and the remaining ginger.

  • 6

    Toss the smashed cucumber with half of the dressing in a bowl.

  • 7

    Slice the seared chicken and arrange it on a plate with the cucumber salad and the halved egg, drizzling the remaining dressing over the chicken and egg before serving.