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Sesame Almond Crusted Chicken With Miso Pumpkin Puree

Irresistibly Crispy Sesame Almond Crusted Chicken with Miso Pumpkin Puree

Discover the irresistible flavors of Sesame Almond Crusted Chicken with Miso Pumpkin Puree, a high-protein and gluten-free dish perfect for weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 1 minute
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenderloins can substitute with chicken breast or thigh meat
  • 1 cup Almond Meal use gluten-free breadcrumbs if preferred
  • 1/4 cup Cornflour replace with arrowroot flour for gluten-free
  • 1/3 cup Sesame Seeds poppy seeds can be an alternative
  • 1 teaspoon Five Spice Mix can substitute with a pinch of cinnamon and nutmeg
  • 1/2 cup Coconut Milk dairy-free cream can be a substitute
For the Miso Pumpkin Puree
  • 2 cups Pumpkin butternut squash can be substituted
  • 2 tablespoons Miso Paste tahini may be used as a replacement
  • 2 tablespoons Olive Oil avocado oil can be used
For the Sides
  • 1 bunch Broccolini asparagus can be subbed
  • 1 cup Green Beans snap peas can replace these
  • 2 pieces Lemon Wedges limes can be used for citrus notes

Equipment

  • Oven
  • skillet
  • blender
  • Mixing bowl
  • Baking tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Chop the pumpkin into cubes and toss with olive oil on a lined baking tray. Roast for 25 minutes, stirring halfway through.
  2. In a mixing bowl, combine the almond meal, cornflour, sesame seeds, and five spice mix. In a separate bowl, pour in the coconut milk and set both aside.
  3. Dip each chicken tenderloin into the coconut milk, then into the almond mixture, pressing gently to ensure even coating.
  4. In a skillet over medium-high heat, add coconut oil. Fry the chicken for 2-3 minutes on each side until golden brown.
  5. Cook broccolini and green beans in a pot of boiling salted water for 5-7 minutes until tender. Drain and set aside.
  6. Blend the roasted pumpkin with miso paste until smooth. Adjust texture with salt and pepper.
  7. Serve with a generous amount of miso pumpkin puree, fried chicken, broccolini, and green beans. Garnish with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 38gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

To maximize crunch, ensure chicken is well-dipped in coconut milk before coating. Fry in small batches for best results.

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