NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium English cucumber

0.25 cup Red onion

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels and season both sides evenly with garlic powder, smoked paprika, sea salt, and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, thinly slice the English cucumber into rounds and finely dice the red onion.

• 5

  In a medium mixing bowl, whisk together the rice vinegar, toasted sesame oil, and sesame seeds to create the dressing.

• 6

  Add the sliced cucumbers and diced onions to the bowl, tossing thoroughly to ensure every piece is coated in the dressing.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before serving alongside the chilled cucumber salad.