Tender chicken breasts are given an Asian twist in this succulent recipe.
Ingredients
- 1 lemon, juiced, zested
- 1 orange, juiced, zested
- 2 teaspoons Dijon mustard
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 2 teaspoons fish sauce
- 4 small (170g each) chicken breast fillets, each halved into two thin fillets
- 1 bunch gai lan (Chinese broccoli), cut into 7cm lengths
- 1 bunch baby bok choy, leaves separated
Method
- Step 1Place 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.
- Step 2Transfer 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1083 kj
Energy
5.8g
Fat Total
5g
Saturated Fat
4.7g
Fibre
42.1g
Protein
6.3g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au
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