Ginger Soy Chicken with Cucumber Salad

One of my go to easy weeknight recipes is Ginger Soy Chicken by Tyler Florence. It is always a fresh healthy meal. I like to pair it with raw cucumber noodles. I recreated Tyler's recipe since we live in a condo and do not have a grill.

I start off by marinating the chicken, the longer it sits in the soy concoction the better (see the recipe below). I also reserve 1/8 cup of the marinade to bake with the chicken at 400 degrees for 25 min. I also cut Tyler's liquid recipe down and use extra ginger.

Making the cucumber noodles is super easy if you have a palm veggie peeler. If you do not have one of these little contraptions, I suggest ordering one now. That guy is my life saver during the holidays. You peel and discard the skin off the cucumber. Continue peeling the cucumber into a bowl to make noodles until you see the seeds show through.

Marinade:
1 cup low sodium soy sauce
1/4 cup extra-virgin olive oil
1/8 cup dark sesame oil
1 lime, juiced
4 inches fresh ginger, chopped
4 garlic cloves, chopped
1/2 cup chopped fresh cilantro leaves

1 lb boneless, skinless chicken breasts, pounded thin

Combine all of the ingredients to make the marinade and reserve 1/8 a cup. Let chicken sit in the marinade for 12-24 hours. Bake the chicken for 25-30 min at 400 degrees with the reserved marinade.  Serve the baked chicken over a bed of cucumber noodles. Top with some additional cilantro.