This healthy recipe is a new version of nuggets and chips without having to worry about fat or kilojoules.
Ingredients
- 2 large (1kg) sweet potatoes, scrubbed, cut into wedges
- Canola oil cooking spray
- 1 teaspoon finely grated lime rind
- 1/3 cup sesame seeds
- 500g chicken tenderloins
- 1 tablespoon rice bran oil
- 1/4 cup reduced-salt soy sauce
- 2 tablespoons lime juice
- 1/4 teaspoon wasabi paste
- 100g baby salad leaves
Method
- Step 1Preheat 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.
- Step 2Place sesame seeds on a large plate. Season chicken with salt and pepper. Coat chicken evenly in sesame seeds.
- Step 3Heat 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.
- Step 4Whisk 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1751 kj
Energy
13g
Fat Total
2.3g
Saturated Fat
5.9g
Fibre
36.3g
Protein
100mg
Cholesterol
750mg
Sodium
35.7g
Carbs (total)
All nutrition values are per serve
Notes
Freeze uncooked sesame-coated chicken tenderloins in a snap-lock bag for up to 3 months.
Related Video
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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