Sesame Seed, Curry & Lemon Chicken
Serves 4-6
1 Whole Chicken, Cut into 8 Pieces
4 Tablespoons Curry Mix
4 oz Sesame Oil
4 Cups Chopped Kale
2 Lemons, Juiced
1 Cup Sesame Seeds, Toasted
1 Cup Chopped Soft Herbs (Mint, Chives, Dill, Basil, Parsley or Cilantro are all ok)
Salt & Pepper to Taste
Preheat your oven to 400 Degrees. Preheat a 10-12” Saute Pan over Medium Heat.
Season both sides of the Chicken pieces with Salt, Pepper, Curry Spices and Sesame Oil. Sear both sides of Chicken until skin is golden brown. Place in oven for 15-17 minutes. Remove from oven, transfer Chicken to resting pan and place saute pan back over medium heat. Add Kale to the saute pan to cook in the pan juices until lightly wilted. Squeeze one lemon over the chicken pieces and one lemon onto the kale. Slice Chicken Breast and serve the warm Kale under the Chicken.
Zucchini , Brown Rice and Raw Vegetable Salad
Serves 4-6
2 Cups Cooked Brown Rice
2 Cups Zucchini, Raw, Sliced
2 Cups Carrot Peelings
2 Cups Radish Peelings
4oz Rice/White Balsamic Vinegar
1 Tablespoon Dijon Mustard
4oz Sesame Oil
1 Lemon, Zested & Juiced
Salt & Pepper to Taste
Combine Zucchini, Carrots & Radish with Salt & Pepper and set aside.
In a bowl combine Dijon Mustard, Vinegar, Lemon Zest & Lemon Juice and whisk until smooth. Slowly Drizzle in Sesame Oil to emulsify.
Drain any liquid that has accumulated in Zucchini Carrot and Radish and combine with Rice and Toss. Add Vinegar Dressing and toss to combine.
