Ready in 20 minutes
Serves 2 people
- 366 calories
- 32 g protein
- 7 g carbohydrates
- 23 g fat
- 4 cups salad mix (w/ shredded cabbage)
- 8 oz skinless chicken breast
- 2 tbsp chopped cilantro
- 2 tsp toasted white sesame seeds
- 4 tbsp sliced almonds
- 2 tbsp sesame oil
- 1 tsp ground black pepper
- 2 tbsp coconut aminos (or soy sauce)
- Heat a medium pan to medium heat
- Take your chicken breast and place into plastic bag pounding it until thin
- Place the chicken on a cutting board and evenly season with pepper
- Spray the pan and place the chicken into it cooking for about 4 minutes and flipping to cook another 4 minutes
- While the chicken is cooking, finely chop your cilantro and place your greens into 2 large bowls and toss evenly
- Once the chicken is fully cooked, remove, and on a flat surface cut into thin strips to place on top of your salad
- Garnish with sesame seeds and sliced almonds to make it look all pretty
- Pour your coconut aminos over the salad, mix until well-combined, and enjoy!
This recipe is so simple and utilizes some very traditional ingredients in Asian cuisine. With the umami flavors coming in from the coconut aminos, you get such a satisfying flavor coming from every bite. Alongside the crunchy texture of the sesame seeds and sliced almonds, you’ll most likely devour this in a few minutes.
I know that every once in awhile I really crave some Asian food, and this is perfect to satisfy that. Next time you’re debating on just ordering some takeout from the place down the street, give this recipe a shot. Not only is it likely healthier, but it is likely even tastier!