Ingredients
4 boneless, skinless chicken breasts (4oz each)
1 1/2 cups shredded green cabbage
1/2 English cucumber, sliced
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 cup grated carrots
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup chopped green onions
1 tablespoon cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
Instructions
Prep vegetables: Shred cabbage, slice cucumber, and grate carrots.
Marinate chicken: Combine soy sauce, 1 tsp sesame oil, 1/2 tsp garlic, and 1/2 tsp ginger in a bowl. Add chicken, coat evenly, and refrigerate 10 minutes.
Cook chicken: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Sear chicken 4-5 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
Prepare dressing: Whisk rice vinegar, ginger, lime juice, and remaining sesame oil.
Assemble bowls: Layer cabbage, cucumber, carrots, chicken, and green onions. Drizzle with dressing and sprinkle with cilantro.
Notes
Use pre-shredded cabbage for speed
Substitute bok choy or shredded zucchini for cucumber on no-carb days
Store leftovers airtight in the fridge for 2-3 days
For higher protein: add 1/4 cup cooked quinoa or chickpeas
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Searing
- Cuisine: American, Healthy
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 40mg