My task of trying to make the chicken a bit more interesting continues and this time I tried covering the chicken with sesame seeds. The seeds give the dish a slightly nutty taste and form a crispy crust around the chicken - nice change to the breadcrumbs. The seeds themselves are very good source of various minerals and they are high in fibre i.e. they'll keep you fuller for longer and they're great for your digestion system.
To maintain the healthy theme of the dish, I served the chicken with steamed spinach (high in antioxidants, iron and vitamins - basically a bomb of goodness) and roasted cherry tomatoes. When cooking the chicken in the oven it is good to have the cherry tomatoes in there as they help to prevent the chicken from drying out whilst cooking. I found it as a really nice light meal perfectly suitable for a warm spring evening, but it could be very well enjoyed at any other time of the year.
(Serves 1)- 1 organic skinless, boneless chicken breast
- 30g sesame seeds
- salt and pepper
- 75g spinach
- 1 vine of cherry tomatoes
Directions
Heat the oven to 190C. Roast the sesame seeds in a non-stick frying pan (around 2 minutes) until they're golden brown and put them a bowl.
Sprinkle the chicken breast with salt and pepper and place in the bowl and cover with sesame seeds. Fry the chicken on one side on medium-high heat for around 3 minutes until crispy and golden.
Take an oven dish and place the chicken in there the fried side up. Place the cherry tomatoes on the vine next to the chicken and put in the oven for around 20 minutes (or until the chicken is ready).
Whilst the chicken is cooking, steam the spinach. When the chicken is done, arrange on a plate and enjoy.
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