Chicken Bowl with Seaweed
Chicken breast provides complete protein, while sea cabbage adds a savory ocean flavor and minerals. Crisp cucumber and romaine balance the warm, spiced chicken. A short soy-and-lemon marinade helps keep the meat juicy.
Cut the chicken breast (130 g) into strips. Cut the cucumbers (100 g) into ribbons and rinse the romaine lettuce (35 g).
Squeeze the lemon (10 g) and mix its juice with soy sauce (5 g), erythritol (7 g), garlic powder (0.5 g), ground ginger (0.5 g), and smoked paprika (0.5 g). Add black pepper (to taste) and table salt (to taste), coat the chicken in the marinade, and leave it for 10–15 minutes. Reserve half of the lemon juice for serving.
Heat a dry non-stick pan. Fry the chicken for 4–6 minutes, turning it halfway through, until golden and the center reaches 74 °C; keep it juicy.
Arrange the sea cabbage (30 g), cucumbers, and romaine in a bowl, then top with the warm chicken. Sprinkle with sesame (3 g) and drizzle with the reserved lemon juice.
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