# Ingredient List:
→ Chili-Lime Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Cucumber Noodle Salad
10 - 3 large cucumbers, spiralized or julienned
11 - 1 cup red bell pepper, thinly sliced
12 - 1 cup carrots, julienned
13 - 1/2 cup red cabbage, finely shredded
14 - 1/2 cup cherry tomatoes, halved
15 - 1/4 cup fresh cilantro, chopped
16 - 2 tablespoons green onions, thinly sliced
→ Lime Vinaigrette
17 - 2 tablespoons extra virgin olive oil
18 - 2 tablespoons fresh lime juice
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon honey or agave syrup
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon chili flakes (optional)
23 - 1/4 teaspoon sea salt
24 - Freshly ground black pepper to taste
# How-To Steps:
01 - Whisk together olive oil, lime zest and juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper in a mixing bowl until fully combined.
02 - Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, ensuring even coating. Refrigerate for at least 15 minutes or up to 2 hours for deeper flavor development.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - Spiralize or julienne cucumbers and carrots. Combine in a large bowl with red bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - Combine extra virgin olive oil, fresh lime juice, rice vinegar, honey or agave syrup, minced garlic clove, optional chili flakes, sea salt, and freshly ground black pepper in a small jar. Shake or whisk until emulsified.
06 - Pour vinaigrette over vegetables and toss until evenly coated and combined.
07 - Divide cucumber noodle salad among serving plates. Top each portion with sliced chili-lime grilled chicken. Garnish with additional cilantro or lime wedges as desired.
