How do I best store grilled cilantro-jalapeño chicken with sesame green beans?

I store the chicken, rice, and beans separately in sealed containers in the refrigerator, for up to 2 days. The chicken can also be frozen for up to 2 months.

Can I marinate the chicken in advance?

Yes, very much so. At least 1 hour is fine, but marinating overnight will give even more flavor.

Can I also make this dish on the barbecue?

Absolutely. This chicken is delicious on the barbecue. Grill them over a not too high heat, so the marinade doesn't burn too quickly.

What can I use instead of jalapeño?

A green chili pepper works well too. If you want it milder, use a bit less pepper or remove all the seeds.

How do I make this dish vegetarian?

Replace the chicken with halloumi, firm tofu, or portobello mushrooms and use plant-based yogurt in the marinade if you wish. This way, the dish remains just as fresh and flavorful.

Grilled Coriander Jalapeño Chicken with Sesame Beans

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45min (excluding marinating)

•

Easy

Imagine: tender chicken breast, perfectly grilled and marinated in a spicy blend of fresh cilantro and fiery jalapeño. We serve this ray of sunshine on your plate with crispy sesame green beans that provide that addictive crunch, and a fluffy bed of fragrant basmati rice.
Quick, spicy, and unforgettably delicious!

Ingredients

What do you need?

Quantity: 4P

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

For the chicken
4 chicken fillets
1 large bunch of coriander
125g Greek yogurt
1 tbsp olive oil
Zest and juice of 1 lime
1 tbsp honey
1 clove of 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 package instructions)

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

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

Basmati rice (follow package instructions)

Make it veggie!

Replace the chicken fillets with 4 large slices of halloumi, 400g firm tofu, or 4 portobello mushrooms.
For the marinade, use a plant-based yogurt instead of Greek yogurt if you want to cook fully vegetarian or vegan. I grill halloumi and portobello for a shorter time than chicken. I first pat the tofu very dry and let it marinate for at least 30 minutes.

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

If you like extra spice, leave the seeds in the jalapeño.
The sesame beans are also delicious cold as a salad or lunchbox leftover.
No grill pan? Just cook the chicken in a frying pan or on the barbecue.
An extra slice of lime at the table makes everything even fresher.
If you want more vegetables, serve with cucumber or grilled corn.
Storage
In the fridge: store the chicken, rice and beans for a maximum of 2 days in airtight containers.
In the freezer: the chicken can be frozen for up to 2 months. The beans can also be frozen, but they will lose some of their crispness. Rice can also be frozen if it has been cooled quickly.
Reheating: gently reheat the chicken in a pan or oven to keep it juicy. I prefer to eat the beans cold or lukewarm. I reheat the rice with a small splash of water.