Soy Ginger Chicken with Snap Pea & Citrus Salad

Ingredients

Chicken

• 1 small chicken breast (or 2 thighs)

• 1 tbsp soy sauce

• ½ tbsp lime juice

• 1 tsp honey

• ½ tsp grated ginger

• ½ tsp sesame oil

Salad

• 1 cup snap peas, thinly sliced

• ½ cup shredded carrots

• ½ red bell pepper, thinly sliced

• ¼ small red onion, thinly sliced

• ½ avocado, sliced

• ½ orange, segmented

• 1 tbsp fresh cilantro or mint, chopped

• ½ tbsp toasted sesame seeds

• 1 tbsp chopped cashews or almonds (optional)

Dressing

• 1 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tsp honey

• ½ tsp sesame oil

• ½ tsp grated ginger

• ½ tbsp lime juice

Instructions

1. In a small bowl, mix together soy sauce, lime juice, honey, grated ginger, and sesame oil. Add the chicken and marinate for at least 30 minutes or up to 4 hours.

2. Heat a pan over medium heat. Cook the chicken for about 5 minutes per side, or until fully cooked. Let it rest, then slice thinly.

3. In a large bowl, combine snap peas, carrots, bell pepper, red onion, avocado, orange segments, and fresh herbs.

4. Sprinkle the salad with sesame seeds and nuts if using.

5. In a small bowl, whisk together all dressing ingredients until well combined.

6. Toss the salad with the dressing and top with sliced chicken.

Serves: 2 Time: 35 minutes Calories: 341 Protein: 27g Carbs: 29g Fat: 14g

MEAL PREP TIPS:

• Store components separately for best texture.

• Salad (undressed) and chicken will keep in airtight containers in the fridge for up to 3 days.

• Add dressing just before serving to maintain freshness.