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Chicken Sate with Zucchini Salad
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Use a thick teriyaki sauce or Korean barbecue sauce. Thinly sliced zucchini from the market is so sweet, it needs no cooking. Serves: Prep: 24min Cook: 6min Total: 50min | |
1/4 cup | teriyaki sauce |
3 | boneless skinless chicken breast halves, (about 1 1/4 pounds) |
4 medium small | zucchini, (1 1/2 pounds total) |
1 tablespoon | fresh lemon juice |
1 teaspoon | toasted sesame oil |
sea or kosher salt and ground pepper | |
2 teaspoons | sesame seeds, lightly toasted |
DIRECTIONS Place sauce in a large glass dish or bowl. Slice each chicken breast half lengthwise into long 1-inch-wide strips. Add chicken to the marinade and toss to coat. Cover tightly and refrigerate at least 20 minutes or overnight, if desired. Trim off ends of zucchini. With a swivel-head vegetable peeler or a large knife, slice zucchini lengthwise as thinly as possible. Toss with lemon juice and sesame oil; season to taste with salt and pepper. Arrange on a platter. Set aside. Lightly coat a clean grill with cooking spray (try Spectrum Naturals' High Heat Canola version), and heat to medium-high. Thread chicken onto wooden skewers. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer to platter with zucchini, sprinkle with sesame seeds, and serve immediately. Recipe Notes Special equipment: 18 (10- to 12-inch long) wooden skewers, soaked in water for 20 minutes NUTRITIONAL FACTS PER SERVING CALORIES 100 CAL | |
2.1 G | FAT |
SATURATED FAT 0.4 G
SODIUM 526.6 MG
CARBOHYDRATES 5 G
TOTAL SUGARS 3 G
DIETARY FIBER 1 G
PROTEIN 15.5 G
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