Chicken Bowl with Wakame and Cucumber

Chicken breast (fillet), Cucumbers, Water, Romaine lettuce, Lemon, Wakame, Soy sauce (sugar-free), Sesame, Erythritol, Ginger, Dried garlic, Smoked paprika, Table salt, Black pepper

Let it stand: 10 min. Slice: 5 min. Mix: 2 min. Let it stand: 15 min. Heat on the stove: 2 min. Fry: 6 min. Slice: 2 min.

Cover the wakame (5 g) with cold water (100 g) and soak according to the package directions until pliable, then drain and squeeze it dry.

Cut the chicken breast (130 g) into long strips. Mix the sugar-free soy sauce (5 g), lemon juice (10 g), erythritol (3 g), ginger (1 g), dried garlic (0.5 g), smoked paprika (0.5 g), table salt (0.5 g), and black pepper (0.2 g). Reserve half the lemon juice for serving. Coat the chicken and marinate for 10–15 minutes.

Slice the cucumbers (100 g) and tear the romaine lettuce (35 g). Heat a nonstick skillet without oil, then pan-fry the chicken in a dry skillet until browned and fully cooked, without letting it dry out.

Arrange the lettuce, cucumbers, and wakame in a bowl. Top with the warm chicken, sprinkle with sesame (5 g), and drizzle with the reserved lemon juice.