Protein Swap | Sesame-Crusted Chicken Breasts
with Baby Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
What’s black and white and sesame all over? We love this technique for encrusting roasted chicken breasts with a two-toned coating of seeds, and we think you will too! Accompanied by ginger-garlic bok choy and cauliflower 'rice', this is a richly textured paleo treat.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Ginger paste
- 1 Lime
- 15ml Minced garlic
- 340g Baby bok choy
- 7g Honey
- 15ml Toasted sesame oil
- 18g Black & white sesame seeds
Contains: Eggs • Sesame
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Whisk
1 or 2 Eggs
2 Sheet pans
Total Fat
28 g
Saturated Fat
45 g
Sodium
260 mg
Total Carb
24 g
Sugars
9 g
Protein
49 g
Fibre
7 g
Preparation
Sear the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium.
- Add the pork and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to a lined sheet pan and allow to cool slightly.
- Reserve the pan.
Prepare & roast the pork
- Meanwhile, in a small bowl, separate 1 egg white from the yolk (double for 4 portions).
- In a shallow bowl, whisk the egg white, honey and S&P (keep the egg yolk for another recipe).
- Place the sesame seeds in a second shallow bowl.
- Once the pork* has slightly cooled, coat it in the egg white mixture (letting any excess drip off), then in the sesame seeds (pressing to adhere).
- Arrange on the lined sheet pan and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Quarter the lime.
Roast the bok choy
- On a second lined sheet pan, toss the bok choy with a drizzle of oil and S&P.
- Roast, flipping and tossing with the sesame oil, ½ the garlic and ½ the ginger halfway, 7 to 9 min., until tender.
Sauté the cauliflower rice
- Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with S&P.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the pork and bok choy.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
