Description
A refreshing grilled chicken dish paired with a flavorful cucumber and cilantro salad.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium Persian or English cucumbers, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 tsp red chili flakes (adjust to taste)
- Juice of 2 limes (about 4 tbsp)
- 1–2 tsp fish sauce (to taste)
- 1 tsp brown sugar
- 1/4 cup chopped peanuts (toasted if possible)
Instructions
- Season chicken breasts with salt and pepper. Grill on medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes before slicing.
- In a bowl, combine sliced cucumbers, cilantro, red chili flakes, lime juice, fish sauce, and brown sugar. Mix well and let sit to meld flavors.
- Add sliced chicken to the cucumber mixture and gently fold together.
- Sprinkle chopped peanuts just before serving.
- Serve immediately on individual plates or in a large bowl.
Notes
- Adjust the red chili flakes according to your spice preference.
- Toasting the peanuts enhances their flavor.
- This dish can be made ahead and served cold for a refreshing salad option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg