This was one of those meals that just makes you feel great after eating it! Fresh, raw, and crunchy vegetables, lean and protein-heavy chicken breast, plus a seriously addictive creamy peanut sauce recipe. Tons of protein, low-carb, and so healthy, this simple gluten-free dish with turmeric-kefir marinated chicken breast, raw cucumber and carrots, plus this creamy peanut sauce recipe that was so good I couldn’t put it down. It gave me energy for hours!
The marinade was super easy. I used homemade kefir because, like I mentioned in this post about making incredibly easy homemade kefir, once you get into it, you have more kefir than you know what to do with! I’m putting it in everything! We don’t even buy yogurt anymore over here. Kefir is so good for you; it has lots of calcium and protein and it has more (and better) probiotics than regular yogurt. Plus when you make your own anything, you can be ablsoutely sure that it doesn’t have added sugars or any other kind of weirdness. By all means, though, you can substitute plain kefir or yogurt in this marinade. The cool thing about using a yogurt- or kefir-based marinade for your meat is the way it breaks down the proteins, giving you a seriously tender final result! There are some great recipes for Tandoori and Tikka Masala that use a yogurt-based marinade, and the results are absolutely unbeatable!
I used a mandolin for the carrots and cucumber to get them all quickly and evenly sliced, but you could easily use a vegetable peeler for super thin strips, or if you have one, a spiralizer to turn these into carrot and cucumber noodles! The flavor, freshness, and crunch are all that matter here. To make them a little softer and easier to work with, I salted them lightly and let them sit for about ten minutes. The salt actually “cooks” them a little bit while they sit. If you want your vegetables to be even softer, you can salt them heavily (1-2 Tbs) and then leave them for 20-30 minutes. Just make sure you rinse off the extra salt and dry them well, otherwise you’ll either have a meal that’s way too salty, or wet vegetables that won’t hold your peanut sauce.
The peanut sauce recipe here is an addictively good and seriously simple sauce that required no cooking at all. If you want something that’s truly amazing but a little more work (and needs to be cooked), check out this peanut sauce recipe that has lots of creamy coconut milk and other great flavors. If you have the time, that’s one of my favorites! However, if you want to keep the dish simple, cooking only the chicken breast and keeping everything else fresh and cool, this quick peanut sauce is one of those amazing, can’t-stop-eating-it-until-it’s-gone recipes. (This recipe makes extra sauce, and I recently discovered that it’s also seriously good as a dip for celery! Ants on a log, minus the ants, but with a crack-like ability to get you instantly hooked!) It’s quick, it’s easy, and it’s ridiculously good!
Turmeric Chicken with Cucumber, Carrots, and an Absolutely Addictive Peanut Sauce Recipe!
- For the chicken
- 2-4 chicken breasts
- 2 tsp neutral oil
- ½ cup kefir or yogurt
- 1 Tbs turmeric
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbs lemon juice
- ½ cup peanut butter (look for no added sugar)
- 1 Tbs Sriracha
- 1 Tbs maple syrup
- ¼ cup warm water
- 1 tsp sesame oil
- 1 Tbs fish sauce (Red Boat if you can find it)
- 1 Tbs unseasoned rice wine vinegar
- 1 cucumber, thinly sliced
- 2-3 carrots, peeled and thinly sliced
- 1 mango, peeled and thinly sliced
- 1 tsp salt (plus more for seasoning)
- 1-2 scallions, thinly sliced
- 5-6 mint leaves, chiffonade (or thinly sliced)
- 1 tsp sesame seeds (I used black)
- 1 Tbs roast peanuts, chopped
- Combine all of the ingredients for the marinade in a baggie or container. Add the chicken and mix well. Cover, and marinate for 30-45 minutes (or up to 2 hours).
- Heat a pan with the oil over medium-high heat until almost smoking
- Remove from marinade, season liberally with salt, and carefully add to the pan. Reduce the heat to medium-low and cook 4-6 minutes.
- Turn over, cover the pan, and cook until the chicken is done all the way through, 8-10 minutes. Keep an eye on it to make sure it doesn’t burn. (If you want, it’s very easy to put the chicken in the oven at 350 for 10-12 minutes until done.) When it’s done, let rest for 10 minutes and then slice thinly.
- Combine all the ingredients and mix well. If the sauce seems too thick, add a little more water. Taste and season.
- Mix the carrot and cucumber with the salt thoroughly and let sit for 10 minutes.
- When you’re ready to serve, combine the vegetables with ¼ cup of the sauce. Top with the chicken and drizzle more sauce over. Garnish with mango, mint, scallions, peanuts, and sesame seeds. Enjoy!
Looking for more healthy chicken recipes?
You might like the Spicy Citrus Chicken Breast, the Chicken with Caramelized Radicchio and Fennel, the Healthier GF Chicken and Waffles with Chipotle-Chocolate Mole, these Perfect Chicken Tacos with Mango-Cucumber Salsa, and the I-Don’t-Seem-to-Have-any-Cream Chicken Tikka Masala!
Or, you might just want to check out all of these healthy dinner recipes!