Protein Upgrade | Calorie-Wise: One-Pan Sesame ORGANIC Chicken
over Crunchy Tamari Salad
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
Open sesame, alright! There’s lots of magic in this recipe, starting with the fact that it uses only one pan so that your dishes really do disappear! Toasting black and white sesame seeds with scallion makes them even more fragrant. Toss some over seared chicken breasts—certified organic, so they’re better for you and the environment—redolent with Asian-inspired aromatics. Throw the rest into a super-crisp salad with lettuce, string peas and cabbage, working in our thick and creamy tamari vinaigrette.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 1 Scallion
- 1 Head of lettuce
- 15ml Toasted sesame oil
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 9g Black & white sesame seeds
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame, Soy
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
350 mg
Total Carb
18 g
Sugars
6 g
Protein
34 g
Fibre
7 g
Preparation
Toast the sesame seeds
Thinly slice the scallion crosswise, separating the white bottom and green top. In a medium pan, heat the sesame oil on medium. Add the white bottom of the scallion and sesame seeds. Toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, thinly slice the lettuce crosswise. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise on an angle.
Make the salad
In a large bowl, combine the lettuce, cabbage, string peas, green top of the scallion, vinaigrette, ½ the sesame seeds, the remaining spices and S&P.
Plate your dish
Divide the salad between your plates. Top with the chicken. Garnish with the remaining sesame seeds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
