# The Ingredients You'll Need:
→ 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 Dressing
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
# Step-by-Step Instructions:
01 - In a mixing bowl, whisk together olive oil, lime zest and juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until fully combined.
02 - Place chicken breasts in a resealable bag or shallow dish. Pour marinade over chicken, ensuring even coating. Marinate for at least 15 minutes, or up to 2 hours for enhanced depth of flavor.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and internal juices run clear. Allow to rest for 5 minutes, then slice thinly.
04 - While chicken marinates and cooks, spiralize or julienne cucumbers and carrots. Transfer to a large bowl with bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - In a small jar or bowl, combine all dressing ingredients. Shake vigorously or whisk until emulsified and fully incorporated.
06 - Pour dressing over vegetable mixture. Toss gently until all components are evenly coated with vinaigrette.
07 - Divide cucumber noodle salad among four serving plates. Top each portion with sliced chili-lime chicken. Garnish with additional cilantro or lime wedges if desired.
