In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Sesame-crusted chicken with roasted new potato salad
Dairy-Free, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
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
Nutrition per serving
Calories 520, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1110mg (48% DV), Total Carb. 43g (16% DV), Fiber 8g (29% DV), Total Sugars 5g (Incl. 1g Added Sugars, 2% DV), Protein 37g
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, Sesame.
Instructions
Wash produce before use
1
Prep and roast the potatoes
- Cut the potatoes in half.
While the potatoes roast, prepare the sesame-tamari dressing and dress the chicken.
2
Make the sesame-tamari dressing; dress the chicken
- Trim the root ends from the scallions; thinly slice the scallions.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Zest the lemon; set aside for the panko mixture.
- Juice the lemon, keeping the zest and juice separate.
- Pat the chicken cutlets dry with a paper towel.
Add the chicken to the medium bowl with the dressing and toss to coat. Let stand, turning once or twice, while you prepare the panko crust.
3
Prep the panko mixture; cook the chicken
- In a shallow bowl or plate, stir together the panko, sesame seeds, and lemon zest. Season generously with salt and pepper and spread in an even layer.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
While the chicken cooks, prepare the salad.
4
Make the salad
- Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Coarsely chop the cilantro.
Serve
Chef’s Tip To keep the coating on the chicken rather than leave it behind in the pan, use a nonstick frying pan if you have one and preheat the oil before adding the meat. Resist the temptation to crank up the heat; medium is hot enough to brown these cutlets nicely.
Kids can!
- Toss the potatoes with oil before roasting.
- Juice the lemon.
- Mix the dressing.
- Prep the panko mixture.
- Toss the salad.