If you like this recipe, try these other 20-minute meals here. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>Chicken: 1 Tbsp  coconut oil</li>
                                            <li>Chicken: 2 Tbsp  Nama Shoyu</li>
                                            <li>Chicken: 2 Tbsp  fish sauce</li>
                                            <li>Chicken: 2  medium-size chicken breasts</li>
                                            <li>Chicken: 1 Tbsp sesame seeds</li>
                                            <li>Chicken: ½ cup  mung bean sprouts   </li>
                                            <li>Salad: 2  tbsp sea salt</li>
                                            <li>Salad: 1  clove garlic, minced</li>
                                            <li>Salad: 4 Tbsp  apple cider vinegar, divided</li>
                                            <li>Salad: 1  small head of napa cabbage, cut thin</li>
                                            <li>Salad: 1  medium cucumber, seeds removed, cut into matchsticks</li>
                                            <li>Salad: 1  large carrot, sliced</li>
                                            <li>Salad: 1  medium daikon or market radish, sliced</li>
                                            <li>Salad: 1 Tbsp  toasted sesame oil</li>
                                            <li>Salad: 1/2 lime, juiced</li>
                                            <li>Salad: 2  scallions, trimmed and tops removed, sliced</li>
                                            <li>Salad: ¼  cup mint leaves</li>
                                            <li>Salad: ¼  cup cilantro leaves</li>
                                            <li>Dressing: 1  tbsp extra-virgin olive oil</li>
                                            <li>Dressing: 4  tbsp apple-cider vinegar</li>
                                            <li>Dressing: 1 Tbsp  sesame oil</li>
                                            <li>Dressing: 1 Tbsp  ginger, minced</li>
                                            <li>Dressing: 1 tbsp orange juice</li>
                                            <li>Dressing: Sea salt, to taste</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 400°. Combine coconut oil, Nama Shoyu, and fish sauce. Place chicken in a pan, and add marinade. Top with sesame seeds, and place in oven. Cook around 10 minutes, depending upon thickness of chicken breasts.</li>
                                    <li>Combine salt, garlic, and 2 Tbsp vinegar in a bowl. Add to cabbage, and mix well. Set aside.</li>
                                    <li>In a separate bowl, combine cucumber, carrot, radish, remaining 2 Tbsp vinegar, sesame oil, and lime juice. Mix.</li>
                                    <li>In a small bowl, combine all dressing ingredients and whisk together.</li>
                                    <li>Remove chicken from oven, and let cool. Slice to desired thickness.</li>
                                    <li>Drain off excess liquid from cabbage; add to other veggies. Mix in scallions, mint, and cilantro, setting a few pieces aside for garnish.</li>
                                    <li>Divide salad between two plates. Top with chicken and sprouts; drizzle on dressing and top with garnish.</li>

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