Ingredients
- 1/4 cup lime juice
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- 1 pound chicken tenders
- 2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
- 2 scallions, sliced
- 2 tablespoon toasted sesame seeds, (see Ingredient Note)
Cooking Directions
Step 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.
Step 2
Preheat grill to medium-high.
Step 3
Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
Step 4
Oil the grill rack (see Tip). 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.
Nutrition Info
- Serving: Per serving
- Calories: 152
- Carbohydrates: 3g
- Fat: 4g
- Protein: 27g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 2g
- Cholesterol: 67mg
- Potassium: 105mg
- Sodium: 290mg
- Exchanges: 3 1/2 lean meat, 1/2 fat
- Carbohydrate Servings: 0