Honey Soy-glazed Chicken with Smashed Cucumber Salad
PREP 20 MIN•COOK 6 MIN
Combine pantry staples with a few fresh ingredients to have your new favorite dinner on the table fast. Plus, you'll get a bonus workout in when you flex those muscles to smash the cucumber!
Number of servings
300g skinless chicken breast cut in half horizontally
1 olive oil spray
salt & pepper, to taste
3⁄4 cup (120g) pre-cooked brown rice warmed according to packet directions
Smashed Cucumber Salad
1 tsp sesame seeds
1 continental cucumber trimmed
2 tbs rice wine vinegar
3 tsp sesame oil
3 sprigs of fresh coriander roughly chopped
1 small red chilli thinly sliced
Sriracha Honey Soy Sauce
1 tbs soy sauce (or tamari if gluten free)
1 tbs honey (rice malt syrup or maple syrup)
2 tsp sriracha sauce (chilli garlic sauce)
1 tbs lemon juice
To make salad, toast sesame seeds in a dry non-stick frypan for 2-3 minutes until golden and set aside.
Smash cucumber with a rolling pin to break into rough pieces, then roughly chop into smaller pieces and transfer to a bowl.
Toss with vinegar, sesame oil, coriander, chilli and toasted sesame seeds. Season and set aside.
Combine soy sauce, honey and sriracha in a small saucepan and simmer to reduce and thicken. Stir through lemon juice and set aside.
Meanwhile, heat a non-stick frypan over medium-high heat.
Spray chicken with oil and season with salt and pepper. Cook in pan for 4-6 minutes, turning once, until cooked through.
Divide chicken between plates, top with sauce and serve with cucumber salad and rice.
1751 kJ / 418 cals
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