Sesame crusted chicken breast with lemon zoodles

For a delicious low-carb dinner idea, try our sesame seed-crusted chicken. It's packed full of flavour and crunch, and is made even tastier when served on a bed of zesty zucchini 'noodles' (zoodles).

  • 20 mins preparation
  • 20 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print


Sesame crusted chicken breast with lemon zoodles
  • 1 egg
  • 2 tablespoon soy sauce
  • 2 clove garlic, crushed
  • 500 gram chicken tenderloins
  • 1/3 cup white sesame seeds
  • 2 tablespoon black sesame seeds
  • 1/4 cup vegetable oil
  • 1 bunch broccolini, trimmed, chopped
  • 1 tablespoon finely chopped lemon grass
  • 4 zucchini, cut into zoodles (see tip)
  • 1/3 cup lemon juice
  • 2 tablespoon caster sugar
  • 4 green onions, thinly sliced
  • 1/2 cup basil leaves
  • 1 long red chilli, finely sliced


Sesame crusted chicken breast with lemon zoodles
  • 1
    In a large shallow bowl whisk egg with half soy and half garlic. Dip chicken in egg mixture, then coat in combined seeds. Place on baking paper lined tray. Chill 15 minutes.
  • 2
    In a large frying pan heat oil on medium. Cook chicken 2-3 minutes, each side, until golden brown and completely cooked through. Drain on paper towel and keep warm.
  • 3
    Using the same pan, add broccolini, lemon grass and remaining garlic. Stir-fry 1 minute, until fragrant. Add zucchini, remaining soy and onions. Stir-fry 30 seconds.
  • 4
    In a small jug, stir juice and sugar together. Add to wok and bring to simmer. Serve zoodles topped with sliced chicken, basil and chilli.


Use a spiraliser for your zoodles or if you don't have one of these, try a julienne peeler for a shorter version.

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