Cook chicken tenders quickly on the grill and top with pesto made with cilantro and sesame seeds for a zesty, speedy dinner. Serve with: Quinoa and grilled asparagus.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves (1-2 bunches)
2 scallions, sliced
2 tablespoons toasted sesame seeds (see Ingredient Note)

1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
2. Preheat grill to medium-high.
3. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
4. Oil the grill rack (see Tip). Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes
per side. Serve the chicken with the cilantro-sesame pesto.

NUTRITION INFORMATION: Per serving: 152 calories; 4 g fat (0 g sat, 2 g mono); 67 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 290 mg sodium; 105 mg potassium.
Nutrition bonus: Vitamin A (15% daily value).
0 Carbohydrate Serving
Exchanges: 3 1/2 lean meat, 1/2 fat

TIP: Ingredient Note: Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

WOW!! This was Yummy Goodness!! My hubby and I made this two days in a row. Since it was low in cal & fat, we made tacos out of it with corn tortillas and a touch of sour cream, added some sauteed peppers!! Our new favorite dinner!!

Danielle, Everett, WA

I used tamari instead of low-sodium soy sauce, and had to add more lime juice to overcome the saltiness. Also, removing the stems from the cilantro was time-consuming; next time, I wouldn't be so compulsive about it.

John E

Very good. The cilantro pesto almost tasted like a Japanese seaweed salad. We used tamari and kept the cilantro stems.

Jodie

My very picky daughter who can't boil water fixed this with me last night and it was a hit!! We will fix this again and again. I did tweek as I always do by changing to sesame oil and adding garlic (everything should have garlic) but she is adding this to her "I can cook this" list. Beats Ramen at college!! Thanks!!

Lois, Leander, TX