Low-fat sesame chicken with lime and pepper wedges

Cooking Meat Low-fat sesame chicken with lime and pepper wedges

This healthy recipe is a new version of nuggets and chips without having to worry about fat or kilojoules.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Lactose free Milk free
  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place sweet potato on prepared tray. Season with salt and pepper. Spray with oil. Bake for 40 minutes or until golden and crisp. Remove from oven. Sprinkle evenly with lime rind.
  2. Place sesame seeds on a large plate. Season chicken with salt and pepper. Coat chicken evenly in sesame seeds.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook chicken, in two batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel.
  4. Whisk soy sauce, lime juice and wasabi together in a small bowl. Place salad leaves in a large bowl. Drizzle over dressing. Toss to combine. Serve chicken with sweet potato wedges and salad leaves.

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2 large sweet potatoes, scrubbed, cut into wedges
Canola oil cooking spray
1 tsp finely grated lime rind
1/3 cup sesame seeds
500g chicken tenderloins
1 tbsp rice bran oil
1/4 cup reduced-salt soy sauce
2 tbsp lime juice
1/4 tsp wasabi paste
100g baby salad leaves

Adv

Autors
Preparation time
20
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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