Soy-Lime Chicken
with Sesame Asian Greens
- Gluten
- Soy
- Sesame
- Eggs
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Pecan
The glaze on this chicken is the perfect mix of sweet, salty and savoury, topped off with the crunch of sesame seeds. The crunch continues with a side of sesame Asian greens. Make sure to spoon over the extra glaze, and serve with some extra lime for customisable tang! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. We’ve replaced the pea pods in this recipe with green beans due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
Ingredients
1 packet
Green beans
2 packet
Asian Greens
3 clove
Garlic
½
Lime
1 packet
Chicken Breast
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan)
1 sachet
sesame seeds
(Contains: Sesame; )
Not included in your delivery
olive oil
2 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Trim and halve green beans. • Roughly chop Asian greens. • Thinly slice garlic. • Slice lime into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper. • In a small bowl, combine soy sauce mix, a generous squeeze of lime juice, the honey and half the sesame seeds.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and Asian greens, until tender and just wilted, 2-3 minutes. • Add garlic and the remaining sesame seeds and cook until fragrant, 1 minute. • Transfer to serving plates, season with salt and pepper and cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add soy-lime mixture, turning chicken to coat.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide soy-lime chicken between plates with sesame Asian greens. • Spoon over any remaining glaze from pan. • Serve with any remaining lime wedges. Enjoy!
