Sesame-Crusted Chicken & Rainbow Slaw
with Japanese Dressing
- Sesame
- Soy
- Gluten(Wheat)
- Eggs
- Fish
- May contain traces of allergens
Tonight’s dinner just got a serious glow-up! Who can resist a crunchy sesame coating on blushing pink chicken. We’ll keep the sides simple with a zesty Asian slaw — a crisp, colourful mix of slaw and salad, tossed in a tangy Japanese dressing. A total showstopper for your taste buds! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
sesame seeds
(Contains: Sesame)
1 packet
chicken thigh
1
cucumber
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat) May be present: Eggs, Fish)
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
vinegar (rice wine or white wine)
Nutrition
You will need
Cooking Steps
• In a bowl, combine chicken thigh with olive oil and season on both sides. Add sesame seeds, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• Meanwhile, thinly slice Lebanese cucumber into half-moons. Roughly chop coriander. • In a large bowl, combine Japanese dressing, a drizzle of vinegar and olive oil. • Add Asian slaw mix, mixed salad leaves, cucumber and coriander. Toss to coat. Season to taste.
• Divide sesame crusted chickern and Asian rainbow slaw between plates. Enjoy!
