Sesame Chicken with Honey Lime Slaw

During the school year quick and easy to make dinners are a necessity. Lucky for you, I have a new and fun take on the classic chicken dinner that your family will love! This dinner is a meal on a plate of sesame crusted chicken with a slaw full of red cabbage, shreaded carrot, cilantro, thinly sliced chilies and a super tangy dressing. I encourage you to serve the chicken with all your favorite sides! Another reason I love this dinner is because it’s gluten free so my mom can eat it! I hope you guys enjoy this yummy meal! 

Sesame Chicken with Honey Lime Slaw

Yield: 4 Servings


  • 2 large eggs
  • Kosher Salt
  • Pepper
  • 4 chicken breasts, boneless skinless
  • 1/2 cup sesame seeds
  • 2 tablespoon vegetable oil
  • 1 tablespoon olive oil
  • 1/4 cup lime juice
  • 1 teaspoon ginger, freshly grated
  • 2 teaspoons honey
  • 1/4 teaspoon soy sauce
  • 1/2 small green chili, thinly sliced (optional)
  • 1/2 head red cabbage, cored and finely shredded
  • 1 cup carrots, peeled and coarsely grated
  • 1/2 cup cilantro


  1. Preheat the oven to 400 degrees Fahrenheit. In a medium sized bowl, beat the eggs with a little salt and pepper. Dip the chicken in the eggs, letting any excess drip off, then fully coat in the sesame seeds, and transfer to a large plate.
  2. Heat the vegetable oil in a large cast-iron skillet over medium heat. Add the chicken, and cook until the bottom side is golden brown, about 5 minutes. Turn the chicken over, then transfer the skillet into the oven and bake until the chicken is fully cooked, about 10 minutes.
  3. While the chicken is cooking, whisk together the olive oil, lime juice, ginger, honey, salt, and pepper, in a large bowl. Toss the cabbage, carrots, chili, and cilantro in the dressing to coat. Serve with the chicken.

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