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.
reduced-sodium soy sauce
loosely packed fresh cilantro leaves, (1-2 bunches)
toasted sesame seeds, (see Ingredient Note)
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.
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.
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.
Calories 152, Total Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 67 mg, Sodium 290 mg, Carbohydrate 3 g, Fiber 1 g, Protein 27 g, Potassium 105 mg. Daily Values: Vitamin A 15%. Exchanges: Lean Meat 3.5,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet