Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 red bell pepper, sliced
- 1 cucumber, thinly sliced
- 3 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick cooking spray.
- Season chicken breasts with salt and pepper. Place on the baking sheet and bake for 25-30 minutes until cooked through.
- While the chicken bakes, chop the mixed greens, red bell pepper, and cucumber.
- In a bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey/maple syrup.
- Once the chicken has cooked and rested for five minutes, slice it into bite-sized pieces.
- Combine chopped vegetables and sliced chicken in a large bowl. Drizzle with dressing and toss to coat evenly.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Swap proteins like shrimp or tofu for variety. Add toppings such as toasted sesame seeds or chopped nuts for extra crunch. For meal prep, store components separately in airtight containers to maintain freshness.