Sesame-Ginger Chicken & Cucumber Cold Bowl

Per serving

Calories

361

Protein

39 g

Carbs

22 g

Fat

13 g

Fibre

6 g

Vitamins and minerals, % of a day’s needs

• Iron21%
• Vitamin D1%
• B1213%
• Zinc22%
• Magnesium28%
• Omega-315%
• Calcium10%
• Potassium28%
• Vitamin C120%
• Vitamin A10%
• Riboflavin28%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Chicken breast
• 250 g Cucumber
• 200 g Romaine lettuce
• 150 g Bell pepper
• 40 g Spring onion
• 15 g Sesame seeds
• 20 ml Lime juice
• 2 tsp Sesame oil
• 10 g Ginger
• 2 cloves Garlic
• 1 tsp Honey
• 1 tsp Chilli flakes
• 1 tsp Salt

Method

1. 1

   Slice the 300g of chicken breast into thin strips, cut the 250g of cucumber into half-moons, shred the 200g of romaine lettuce, slice the 150g of bell pepper and the 40g of spring onion, grate the 10g of ginger and crush the 2 cloves of garlic.

2. 2

   Toast the 15g of sesame seeds in a dry pan over medium heat for 2 minutes, shaking often, until they turn one shade darker and smell nutty, then tip them straight out of the pan.

3. 3

   Add 1 tsp of the sesame oil to the same pan over high heat, spread the chicken strips out in one layer with 1 tsp salt and cook for 5 minutes, turning once, until no pink remains at the thickest part.

4. 4

   Whisk the 20ml of lime juice with the remaining 1 tsp sesame oil, the grated ginger, the crushed garlic, 1 tsp honey and 1 tsp chilli flakes until the honey has dissolved.

5. 5

   Divide the shredded romaine, cucumber, pepper and spring onion between two wide bowls, top with the hot chicken, spoon the dressing over and scatter the toasted sesame seeds.