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Ingredients Jump to Instructions ↓

  1. 1-2 tablespoons ground coriander

  2. 1/3 cup (80ml) lemon juice

  3. 2 tablespoons light olive oil

  4. 700g chicken breast fillets, skinned

  5. 1 tablespoon rice or malt vinegar

  6. 1 teaspoon light soy sauce

  7. 1 teaspoon sesame oil

  8. 1 teaspoon sugar

  9. 200g baby spinach leaves, washed

  10. 1 tablespoon toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. In a large baking dish, combine coriander, lemon juice and half of oil. Season to taste. Add chicken, coating well in marinade. Cover and marinate at room temperature for 2 hours, or refrigerate overnight.

  2. Remove chicken from marinade. Reserve marinade for basting. Heat a chargrill pan on high. Cook chicken in 2 batches for 3-5 minutes, turning and basting occasionally with marinade, until tender and evenly browned.

  3. Combine vinegar, soy sauce, sesame oil, remaining olive oil and sugar in a bowl. Add spinach and sesame seeds. Arrange on a platter and top with chicken. Serve.

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