chickennoodlesServes 4 Total time 25 minutes


8 ounces rice noodles or angel hair pasta
1 tablespoon olive oil
4 6-ounce Boulder Natural Meats boneless, skinless chicken breasts
kosher salt and black pepper
1/4 cup fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon sugar
1 jalapeño (preferably red), seeded and thinly sliced
1 bunch watercress (about 3 cups)
1 seedless cucumber, cut into 1/4-inch-thick half-moons
2 scallions, sliced


  1. Cook the noodles according to the package directions. Drain and rinse under cold water.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 4 to 6 minutes per side.
  4. In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.

Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.