Poached chicken over daikon and cucumber ribbons.

• Chicken breast — 6 oz (1)
• Daikon — 6 oz (½, ribboned)
• Cucumber — 5¼ oz (½, ribboned)
• Ginger — 1 tsp
• Garlic-infused olive oil — 2 Tbsp
• Lime
• Herbs
• Sea salt

1. Poach the chicken in barely-simmering water 10 minutes; rest 2–3 minutes, then slice.
2. Whisk the ginger, oil, lime and salt.
3. Toss the daikon and cucumber in the dressing; top with chicken and herbs.

Barely-simmering poach (not a rolling boil) keeps the chicken breast tender. If the water is bubbling, lower the heat — chicken turns chalky above 175°F internal.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Gentle poach (bare simmer, rest in liquid) for tender chicken.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.