NUTRITION

SERVINGS

INGREDIENTS

13 oz Chicken breast

3 whole Mini cucumbers

4 tbsp G Hughes zero sugar sweet chili sauce

1 cup Red bell pepper

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

PREPARATION

• 1

  Place the chicken breast in a pot and cover with water, adding the sea salt, black pepper, and garlic powder.

• 2

  Bring to a gentle simmer over medium heat and cook for 12-15 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  Remove the chicken from the water and let it rest for 5 minutes before dicing into small, bite-sized cubes.

• 4

  While the chicken rests, slice the mini cucumbers into thick rounds and finely dice the red bell pepper.

• 5

  In a large mixing bowl, whisk together the G Hughes zero sugar sweet chili sauce and the rice vinegar until well combined.

• 6

  Add the diced chicken, sliced cucumbers, and bell peppers to the bowl.

• 7

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the sweet chili glaze.

• 8

  Transfer the mixture to a serving bowl and garnish with thinly sliced green onions for a fresh finish.