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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.

Source: EatingWell Magazine, May/June 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill to medium-high.

  • Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.

  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

168 calories; protein 24.3g; carbohydrates 3.2g; dietary fiber 1.3g; sugars 0.4g; fat 6.2g; saturated fat 1.1g; cholesterol 62.7mg; vitamin a iu 723.6IU; vitamin c 5.6mg; folate 17.3mcg; calcium 30.1mg; iron 1.5mg; magnesium 42.1mg; potassium 293.4mg; sodium 302.9mg; thiamin 0.1mg.
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