Ingredients
• 2 large (1kg) sweet potatoes, scrubbed, cut into wedges
• Canola oil cooking spray
• 1 teaspoon finely grated lime rind
• 1/3 cup sesame seeds
• 500g chicken tenderloins
• 1 tablespoon rice bran oil
• 1/4 cup Lee Kum Kee reduced-salt soy sauce
• 2 tablespoons lime juice
• 1/4 teaspoon wasabi paste
• 100g baby salad leaves
Method
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place sweet potato on prepared tray. Season with salt and pepper. Spray with oil. Bake for 40 minutes or until golden and crisp. Remove from oven. Sprinkle evenly with lime rind.
2. Place sesame seeds on a large plate. Season chicken with salt and pepper. Coat chicken evenly in sesame seeds.
3. Heat oil in a large non-stick frying pan over medium heat. Cook chicken, in two batches, for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel.
4. Whisk soy sauce, lime juice and wasabi together in a small bowl. Place salad leaves in a large bowl. Drizzle over dressing. Toss to combine. Serve chicken with sweet potato wedges and salad leaves.
