Sesame-crusted chicken with roasted new potato salad
30 – 40 Minutes
Not your grandmother’s potato salad, nor likely her chicken cutlets, this Asian-inspired dish is a home run any night of the week. The chicken is seasoned with a sesame-tamari dressing, then lightly pan-fried in an ingenious coating of panko, white and black sesame seeds, and lemon zest. The oven-roasted new potatoes are tossed in the same sesame-tamari dressing with fresh spinach, crisp cucumber, and carrots. The crunchy-tangy-salty-sweet results will win over the whole family.
In your bag
- 1 pound new potatoes
- 2 scallions
- Fresh ginger
- 1 lemon
- Four ¼-pound boneless skinless chicken cutlets
- Sesame-tamari dressing base (gluten-free tamari - rice vinegar - sesame oil - coconut sugar)
- 1 tablespoon sambal oelek (optional)
- ¾ cup whole wheat panko
- ¼ cup black and white sesame seeds
- 2 or 3 Persian cucumbers
- Fresh cilantro
- ½ pound baby spinach
- 1 ounce shredded carrots
Calories: 520, Protein: 37g, Fiber: 8g, Total Fat: 24g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 65mg, Sodium: 1110mg, Carbohydrates: 43g, Total Sugars: 5g, Added Sugars (Coconut sugar): 1g.
Contains: Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.