To toast the sesame seeds, simple put them in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
Grilled Chicken Tenders with Cilantro Pesto
Makes 4 servings
¼ cup lime juice
¼ cup reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves (1 bunch)
2 green onions, sliced
2 tablespoons toasted sesame seeds (see how in picture above)
1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
2. Preheat grill to medium-high.
3. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
4. Oil the grill rack. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes
per side. Serve the chicken with the cilantro-sesame pesto.
Per serving: 152 calories; 4 g fat (0 g sat, 2 g mono); 67 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 290 mg sodium; 105 mg potassium.
Nutrition bonus: Vitamin A (15% daily value).