T
Traciray
Guest
Grilled Orange Sesame Chicken and Vegetables
Serves 6
3 oranges
Juice of 1 lemon
1 tablespoon white-wine vinegar
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons toasted sesame oil
3 whole boneless, skinless chicken breasts, cut in half
2 pounds (2 bunches) asparagus, trimmed
6 small (1 3/4 to 2 pounds) zucchini, cut on the diagonal 1/4-inch thick
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons salt
2 teaspoons toasted sesame seeds
1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
3. Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.
Per serving: 325 calories, 11 g fat, 117 mg cholesterol, 10 g carbohydrate, 653 mg sodium, 47 g protein, 2 g fiber
Serves 6
3 oranges
Juice of 1 lemon
1 tablespoon white-wine vinegar
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons toasted sesame oil
3 whole boneless, skinless chicken breasts, cut in half
2 pounds (2 bunches) asparagus, trimmed
6 small (1 3/4 to 2 pounds) zucchini, cut on the diagonal 1/4-inch thick
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons salt
2 teaspoons toasted sesame seeds
1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
3. Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.
Per serving: 325 calories, 11 g fat, 117 mg cholesterol, 10 g carbohydrate, 653 mg sodium, 47 g protein, 2 g fiber