Ingredients
4 boneless, skinless chicken breasts (5–6 oz each)
2 cups cooked jasmine rice (about 1/2 cup uncooked)
2 medium cucumbers, sliced
1 cup cherry tomatoes, halved
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1/4 cup sesame seeds (toasted)
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon grated ginger
1/2 teaspoon honey
1 red chili (finely sliced, optional)
Instructions
Preheat grill or grill pan to medium-high heat
Season chicken breasts with salt and pepper
Grill chicken 5-7 minutes per side until cooked through
Let rest 5 minutes, then slice into strips
To make dressing: Whisk rice vinegar, soy sauce, sesame oil, lime juice, garlic, ginger, and honey
Combine rice, sliced cucumbers, tomatoes, scallions, and cilantro in a large bowl
Pour half the dressing over the grain mixture and toss to coat
Divide into 4 bowls, top with chicken, remaining dressing, toasted sesame seeds, and optional chili slices
Notes
Use tofu instead of chicken for a vegetarian version
Substitute quinoa for rice for lower carbs
Store leftovers in airtight containers for up to 3 days
Adjust dressing to taste by adding more lime juice or soy sauce
For extra crunch, add shredded carrots or bell peppers
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Grilling and Assembling
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg