Slow Carb
Sesame-Crusted Chicken Sheet Pan
with Bok Choy & String Peas
470 cals
25 mins
Description
What’s on the outside does count! Leave it to black and white sesame seeds to create a nutty and nutritious crust for oven-baked chicken thighs. Toss in tender-crisp Asian vegetables partway through, and this slow-carb sheet pan is complete with barely any effort.
Contains:
Eggs • Sesame
Ingredients
for 2 servings
(Double for 4 portions)
4 Canadian-raised chicken thighs (air chilled)
100g String peas (sugar snap peas or snow peas)
450g Baby bok choy
1 Scallion
15ml Toasted sesame oil
27g Black & white sesame seeds
12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Nutrition
Total fat | 26g |
Saturated Fat | 5g |
Sodium | 1070mg |
Total carbs | 16g |
Sugar | 7g |
Protein | 44g |
Fibres | 6g |
Recipe Instructions
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- Place the sesame seeds in a second shallow bowl.
- Working one at a time, coat the top of the chicken in the egg (letting any excess drip off), then in the sesame seeds (pressing to adhere).
- Arrange the chicken, coated sides-up, on a lined sheet pan.
- Drizzle with oil and roast, 10 to 12 min., until partially cooked.
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod.
- Thinly slice the scallion crosswise.
- In a large bowl, combine the bok choy, string peas, sesame oil, remaining spices and S&P.
- When the chicken is partially cooked, add the vegetables and roast, flipping halfway, 10 to 12 min., until tender and the chicken* is cooked through.
- Divide the chicken and vegetables between your plates.
- Garnish with the scallions. Bon appétit!
