Ingredients
For the Chicken:
For the Rice:
For the Cucumber-Edamame Salad:
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1 persian cucumber, thinly sliced
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1 cup edamame, shelled and cooked
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1 tsp sesame seeds (optional, for extra crunch)
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3 tbsp Sesame Please! Dressing
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salt & pepper, to taste
Directions
Marinate & Cook the Chicken:
In a bowl, add the chicken thighs and TOOKSIE’s Thai Me Down Marinade. Toss to fully coat the chicken. Let marinate for at least 15 minutes (or up to overnight for deeper flavor).
- Heat a grill pan or air fryer to 375°F (190°C). Cook the chicken for 6-8 minutes per side until cooked through and slightly caramelized on the edges. If using an air fryer, cook for 17-20 minutes, flipping halfway.
3. Once done, let the chicken rest for 5 minutes, then slice into strips. Sprinkle with Hot Mother Truffler, sesame seeds, scallions for garnish.
Prepare the Rice:
While the chicken cooks, prepare the jasmine or brown rice according to package instructions.
Make the Cucumber-Edamame Salad:
In a bowl, combine sliced cucumber, edamame, Sesame Please! dressing, salt, and pepper. Toss well and sprinkle with sesame seeds if desired.
Assemble the Bowl & Serve:
Divide the cooked rice between two bowls.
- Add the sliced Thai-marinated chicken on top.
Spoon the cucumber-edamame salad onto the side.
Garnish with extra scallions and sesame seeds if desired.
Serve immediately and enjoy this high-protein, clean, and delicious meal!
Recipe Note
Why This Meal Works for a Balanced Lifestyle:
✔ High-Protein: Chicken thighs provide lean protein to fuel muscle recovery.
✔ Clean Carbs: Jasmine or brown rice offers energy without heavy digestion.
✔ Healthy Fats: Sesame oil adds a touch of heart-healthy fats for balance.
✔ Fresh & Light: The cucumber-edamame salad keeps it hydrating and refreshing.
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💥 Meal Prep Tip: This meal stores well for up to 3 days in the fridge—just keep the salad separate until serving for maximum freshness.
📸 Tried this recipe? Tag @Tooksies so we can see your creations!
