Chicken Cutlets with Scallion Sriracha Pesto
over Cilantro Rice with Ginger Soy Carrots
Chicken Cutlets with Scallion Sriracha Pesto
Crispy chicken cutlets meet a zesty scallion-sriracha pesto, served over fragrant cilantro rice with ginger-soy carrots for a bold, colorful dinner.
Ingredients
For 2 servings
- 2 unit Carrots
- 10 ounce Chicken Cutlets
- ¼ ounce Cilantro
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce
- 1 teaspoon Sriracha
Additional Ingredients
- 2 tablespoon Butter
- 5 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
PDF
DifficultyEasy
Total Time20m
Calories670
Protein30g
Carbs58g
Fat34g
Tags:
Protein SmartLow SugarSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, use a pesto style topping made without milk or add extra herbs and citrus for brightness. For gluten-free or soy-free diets, replace soy sauce with coconut aminos or a certified gluten-free tamari, and skip sriracha if heat is a concern.
What to serve with it
Serve with a crisp cucumber salad or quick steamed greens to balance the spicy, savory flavors. A light beer, sparkling water with lime, or chilled white wine also works well alongside the rice and carrots.
