How do you store the grilled coriander jalapeño chicken with sesame beans?

Name: Grilled Coriander Jalapeño Chicken with Sesame Beans
Cook time: 45 h
Total time: 45 h
Yield: 4P
Ingredients: Sesame Beans:; 400 g green beans; 1 tbsp bouillon powder or 1 bouillon cube; 1 knob of butter; 1 tbsp roasted sesame seeds; 1 tbsp crispy onions; 10 mint leaves, finely chopped; 1 tbsp sesame oil; Juice of 0.5 lime; For the chicken:; 4 chicken breasts; 1 thick bunch of coriander; 125 g Greek yogurt; 1 tbsp olive oil; Zest and juice of 1 lime; 1 tbsp honey; 1 clove garlic; 1 jalapeño pepper (with or without seeds, depending on desired spiciness); Pinch of salt and freshly ground black pepper; To serve; Basmati rice (follow the instructions on the package)

Store the leftover chicken and beans for a maximum of 2 days in the refrigerator in an airtight container. The beans can also be frozen for later use.

Grilled Coriander Jalapeño Chicken with Sesame Beans

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45min (excluding marinating)

•

Easy

A summer meal with grilled coriander jalapeño chicken, crispy sesame beans, and basmati rice. Quick, spicy, and full of flavor!

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Ingredients

What do you need?

Quantity: 4P

Sesame Beans:
400 g green beans
1 tbsp bouillon powder or 1 bouillon cube
1 knob of butter
1 tbsp roasted sesame seeds
1 tbsp crispy onions
10 mint leaves, finely chopped
1 tbsp sesame oil
Juice of 0.5 lime

For the chicken:
4 chicken breasts
1 thick bunch of coriander
125 g Greek yogurt
1 tbsp olive oil
Zest and juice of 1 lime
1 tbsp honey
1 clove garlic
1 jalapeño pepper (with or without seeds, depending on desired spiciness)
Pinch of salt and freshly ground black pepper

To serve
Basmati rice (follow the instructions on the package)

Preparation method

How do you make this?

Preparation of the beans: Cut off the ends of the green beans.

Boil the green beans for 5 minutes in a large pot of salted boiling water with a bouillon cube and a knob of butter.

Drain the beans and immediately place them in ice water to stop the cooking process. Let them drain well.

Mix the beans with the sesame oil and lime juice, sprinkle with roasted sesame seeds, crispy onions, and finely chopped mint.

Jalapeño coriander marinade: Place the coriander, Greek yogurt, olive oil, lime zest, lime juice, honey, garlic, jalapeño pepper, salt, and pepper in a blender or use an immersion blender. Blend until smooth.

Flatten the chicken breasts and place them in a dish. Pour the marinade over them, ensuring the chicken is well coated. Let the chicken marinate for at least 1 hour, preferably overnight.

Grilling the chicken: Heat the grill pan over medium heat.

Grill the chicken breasts on both sides until golden brown and cooked through, about 6-8 minutes per side, depending on thickness.

Serving: Serve the grilled chicken with the sesame beans and basmati rice.

Tips

Do you want the dish even spicier? Leave the seeds of the Jalapeño pepper in the marinade. The sesambones are also wonderfully cold as a side dish with another meal.