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Categories:
ground coriander lemon juice olive oil chicken breasts rice soy sauce sesame oil sugar baby spinach leaves sesame seeds
Viewed: 103 - Published at: 2 years agoIngredients
- 1 tbsp ground coriander
- 1/3 cup lemon juice
- 2 tbsp light olive oil
- 1 1/2 lbs boneless skinless chicken breasts
- 1 tbsp rice or malt vinegar
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 7 oz baby spinach leaves, washed
- 1 tbsp toasted sesame seeds
Method
- Combine coriander, lemon juice and half of oil in a large baking dish. Season to taste. Add chicken, turning to coat well in marinade. Cover and refrigerate for 2 hours to marinate, or refrigerate overnight.
- Remove chicken from marinade. Reserve marinade for basting. Heat a grill pan on high heat or preheat the grill to medium-high. Cook chicken in 2 batches for 3-5 mins each, turning and basting occasionally with marinade, until tender and evenly browned.
- Meanwhile, for the salad, combine vinegar, soy sauce, sesame oil, remaining olive oil and sugar in a large bowl. Add spinach and sesame seeds; toss well. Arrange on a platter and top with chicken. Serve.
