• Serves 4
  • 20 mins prep
  • 20 mins cook
  • 15 mins marinate

Sesame crusted chicken breast with lemon zoodles

For a delicious low-carb dinner idea, try our sesame seed-crusted chicken. It's packed full of flavour and crunch, and is made even tastier when served on a bed of zesty zucchini 'noodles' (zoodles).

Ingredients

Sesame crusted chicken breast with lemon zoodles

  • 1 egg
  • 2 tbsp soy sauce
  • 2 cloves garlic, crushed
  • 500 g chicken tenderloins
  • 1/3 cup white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/4 cup vegetable oil
  • 1 bunch broccolini, trimmed, chopped
  • 1 tbsp finely chopped lemon grass
  • 4 zucchini, cut into zoodles (see tip)
  • 1/3 cup lemon juice
  • 2 tbsp caster sugar
  • 4 green onions, thinly sliced
  • 1/2 cup basil leaves
  • 1 long red chilli, finely sliced

Steps

Sesame crusted chicken breast with lemon zoodles

  1. In a large shallow bowl whisk egg with half soy and half garlic. Dip chicken in egg mixture, then coat in combined seeds. Place on baking paper lined tray. Chill 15 minutes.
  2. In a large frying pan heat oil on medium. Cook chicken 2-3 minutes, each side, until golden brown and completely cooked through. Drain on paper towel and keep warm.
  3. Using the same pan, add broccolini, lemon grass and remaining garlic. Stir-fry 1 minute, until fragrant. Add zucchini, remaining soy and onions. Stir-fry 30 seconds.
  4. In a small jug, stir juice and sugar together. Add to wok and bring to simmer. Serve zoodles topped with sliced chicken, basil and chilli.
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