Guilt-Free Delicacy

Sesame Crusted Chicken and Red Cabbage Salad

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Average: 5 (2 votes)
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Sesame Crusted Chicken and Red Cabbage Salad

Sesame Crusted Chicken and red cabbage salad - Asian inspired low carb delight

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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
510
calories
Calories

Healthy, because

Even smarter

Nutritional values

If you want to lose weight, you should consume enough protein at every meal. Chicken meat is a great source of it. Sesame may look inconspicuous, but it's full of calcium. The mineral is important for strong bones and teeth.

The coconut flakes add a slightly exotic touch to the chicken breast fillet, but they are not everyone's cup of tea. If you don't like coconut flakes, just replace them with more sesame seeds.

1 serving contains
(Percentage of daily recommendation)
Calorie510 kcal(24 %)
Protein45 g(46 %)
Fat29 g(25 %)
Carbohydrates15 g(10 %)
Sugar added1 g(4 %)
Roughage9.5 g(32 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K73.4 μg(122 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin26.5 mg(221 %)
Vitamin B₆1.3 mg(93 %)
Folate114 μg(38 %)
Pantothenic acid2.5 mg(42 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C114 mg(120 %)
Potassium1,331 mg(33 %)
Calcium243 mg(24 %)
Magnesium149 mg(50 %)
Iron4.6 mg(31 %)
Iodine13 μg(7 %)
Zinc3.5 mg(44 %)
Saturated fatty acids8.6 g
Uric acid352 mg
Cholesterol98 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
24 ozs Red cabbage
2 carrots
1 small Cucumber
½ oz ginger roots
1 Tbsp Lime juice
salt
peppers
1 tsp honey
Chili powder
5 Tbsps Canola oil
22 ozs chicken breast fillets
2 egg whites
2 Tbsps Sesame seeds
2 Tbsps black Sesame seeds
3 Tbsps Coconut flakes
1 handful Micro- Fresh herbs
2 organic limes
2 Tbsps Sour cream
How healthy are the main ingredients?
Red cabbageSour creamSesame seedshoneycarrotCucumber

Preparation steps

1.

Clean red cabbage, remove outer leaves and stalk. Slice cabbage into very fine strips and place in a bowl. Clean and wash carrots and cucumber and slice both lengthwise into fine slices. Peel ginger and chop finely. Mix lime juice with ginger, salt, pepper, honey, 1-2 pinches of chili powder and 1-2 tablespoons of oil.

2.

Season dressing to taste, pour over red cabbage and knead with hands for a few minutes until soft. Mix in carrot and cucumber strips. Cover salad and let stand at room temperature for 1 1/2 hours.

3.

Meanwhile, pat chicken breast fillet dry and cut lengthwise into 1-1.25 inch wide long strips. Whisk egg whites in a deep plate. Mix both types of sesame seeds with the coconut flakes in a deep plate. Salt and pepper chicken strips and toss first in egg whites, then in sesame mixture. In an ovenproof large skillet, heat the remaining oil. Sauté chicken strips in it for 4-5 minutes over medium heat. Turn, place the pan with the meat in a preheated oven at 200 °C /400 °F and cook the meat for 7-9 minutes.

4.

Season red cabbage salad again with salt and pepper. Place chicken strips in a baking dish lined with baking or parchment paper. Wash micro herbs and limes, cut limes in half. Sprinkle chicken with micro herbs and serve with red cabbage salad, lime halves and sour cream.