Thai Inspired Chicken with Cucumber Salad

(Serves 2)

Ingredients for chicken breast marinade:

• 3 tbsp soy sauce
• 3 tbsp fish sauce
• 1 tbsp coconut sugar ( alt. equal part white sugar)
• 1 tbsp fresh ginger
• 1 lime ( grated zest and juice)
• 3 garlic cloves
• 3 tbsp fresh cilantro

Ingredients for Salad:

• 1 English cucumber ( seeded)
• 1 jalapeno (seeded)
• ½ red onion
• handful of salted peanuts
• handful of chopped cilantro

Ingredients for salad dressing:

• 1 tbsp fish sauce
• 1 tbsp sugar
• juice of 1 lime
• 1 tbsp vegetable oil

For the chicken:

Highly recommend picking up a micro plane as you can quickly grate your ginger, garlic and your lime. Combine all ingredients into a small bowl and taste your marinade before adding in your chicken. Marinade for at least 1 hour in the refrigerator.

Preheat the oven to 425 & bake chicken in a parchment paper lined baking sheet for 15-20 minutes or once the internal temperature of the chicken reaches 165.

Top with peanuts and a little bit of cilantro to serve.

For the salad:

Cut your English cucumber vertically down the middle and with a spoon take out the seeds, then cut the cucumber horizontally.

Cut your jalapeno vertically and take out the seeds and cut it in very fine smaller pieces.

Onions should be cut as thinly as possible as well, slice or chopped.

Combine all salad ingredients in a bowl. In a small Mason jar or bowl combine all the dressing ingredients and mix well and serve immediately.