Name: Carrot Cucumber Ribbon Salad with Ginger-Lime Dressing & Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 tbsp Extra virgin olive oil; 1 large Carrot; 1 medium Cucumber; 0.5 tbsp Toasted sesame oil; 1 tbsp Lime juice; 1 tsp Fresh ginger; 1 tsp Honey; 1 tsp Sesame seeds; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Carrot Cucumber Ribbon Salad with Ginger-Lime Dressing & Seared Chicken

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

YOUR SOLIN GENERATED RECIPE

Carrot Cucumber Ribbon Salad with Ginger-Lime Dressing & Seared Chicken

Pan-seared chicken breast served alongside crisp, vibrant carrot and cucumber ribbons tossed in a zesty, aromatic ginger-lime dressing.

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NUTRITION

Protein

51.1g

Fat

21.9g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 large Carrot

1 medium Cucumber

0.5 tbsp Toasted sesame oil

1 tbsp Lime juice

1 tsp Fresh ginger

1 tsp Honey

1 tsp Sesame seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.
3
While the chicken is cooking, use a vegetable peeler to shave the carrot and cucumber into long, thin ribbons, stopping when you reach the watery core of the cucumber.
4
In a small mixing bowl, whisk together the toasted sesame oil, lime juice, grated fresh ginger, honey, and the remaining salt and pepper to create the dressing.
5
Place the vegetable ribbons in a bowl and toss gently with the ginger-lime dressing until well coated.
6
Sprinkle the sesame seeds over the salad for a light crunch.
7
Slice the seared chicken breast and serve it immediately alongside the fresh ribbon salad.