# What You Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (6.7 oz total)
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper
→ Vegetables
05 - 2 large cucumbers, spiralized
06 - 1 cup cherry tomatoes, halved
07 - ¼ cup shredded carrots
08 - 2 tablespoons chopped scallions
→ Sesame Dressing
09 - 2 tablespoons tahini or toasted sesame paste
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, finely minced
15 - 2 tablespoons water, to thin as needed
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro, optional
# How-To:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with sea salt and black pepper.
03 - Grill chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes, then slice thinly.
04 - While chicken cooks, spiralize cucumbers and combine with cherry tomatoes, shredded carrots, and scallions in a large bowl.
05 - In a small bowl, whisk tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and water until smooth. Adjust thickness with additional water if necessary.
06 - Drizzle the sesame dressing over the vegetables and toss gently to coat evenly.
07 - Divide the dressed cucumber salad onto plates and top with sliced grilled chicken.
08 - Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately.
