Honeyed sesame chicken with peach & cucumber salad

Honeyed sesame chicken with peach & cucumber salad

Give chicken breasts a sticky coating and serve with an unusual salad for a healthy lunch

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Super healthy

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the sunflower oil in a large frying pan over a medium heat. Season the chicken breasts with a little salt on both sides and sauté, skin-side down. After about 5 mins, when the skin is brown and crisp, flip the chicken and brown it lightly all over. Transfer to a baking tray and coat each breast in the honey. Sprinkle with sesame seeds and roast for 10-12 mins until cooked through.
  2. Meanwhile, to make the salad, slice the cucumber and toss in a bowl with the chilli and lime zest. Tip the peaches into another bowl and pour over boiling water, then immediately refresh under a cold tap. Peel, then slice and add to the cucumber and chilli. Mix the lime juice with the honey and oil. Toss with the lamb's lettuce and cucumber salad. Lovely served with a chilled white wine, such as Gewürztraminer or Pinot Gris.

Per serving

373 kcalories, protein 33g, carbohydrate 12g, fat 22 g, saturated fat 4g, fibre 2g, sugar 12g, salt 0.18 g

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

  • 05 July 2010

    Axis Widow rated and commented on this recipe

    4 stars

    It's always a struggle to get my husband to eat anything resembling a salad, but I prepared this meal exactly per the recipe and he loved it. The combination of the honey, chicken and peaches was both refreshing and tasty and I now have a convert at home!

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  • 05 July 2010

    AntonDG rated this recipe

    5 stars

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  • 06 July 2010

    siobainmoore rated and commented on this recipe

    3 stars

    Salad and Chicken were very sweet together but nice for a summer dinner

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  • 02 August 2010

    Rachthecook rated and commented on this recipe

    4 stars

    I made with it skinless thigh fillets instead of breasts and the chicken was very succulent. I made roast potatoes to fill up the plate but if i were to make it again- which I probably will, I would also serve 2 thighs/breasts per person instead of one. I also added a splash of balsamic to the salad. On the whole, a light and tasty meal.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Super healthy

Ingredients

FOR THE SALAD

Print this recipe
Add to your binder

Per serving

373 kcalories, protein 33g, carbohydrate 12g, fat 22 g, saturated fat 4g, fibre 2g, sugar 12g, salt 0.18 g

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