Chargrilled citrus chicken with sesame and asian greens

Cooking Meat Chargrilled citrus chicken with sesame and asian greens

Tender chicken breasts are given an Asian twist in this succulent recipe.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Place the citrus rind and juice, mustard, sesame oil, sesame seeds and fish sauce in a bowl and whisk to combine. Place chicken in a separate bowl and pour over half the dressing, then toss to coat. Heat a chargrill pan over high heat. Drain chicken and discard the marinade. Grill chicken for 1 minute each side or until cooked through.
  2. Transfer to a plate and cover to keep warm. Meanwhile, cook the gai lan and bok choy in a large saucepan of boiling salted water for 3 minutes or until wilted and bright green, then drain. Pour over half of the remaining dressing and toss to coat. Divide the greens among bowls, then top with chicken and the remaining dressing.

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Finely grated rind and juice of 1 lemon and 1 orange
2 tsp Dijon mustard
2 tsp sesame oil
2 tsp sesame seeds
2 tsp fish sauce
4 small chicken breast fillets, each halved into two thin fillets
1 bunch gai lan , cut into 7cm lengths
1 bunch baby bok choy, leaves separated

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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