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Sesame Grilled Chicken

Sesame Grilled Chicken with Peppers and Snap Peas

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Grilling chicken in sesame oil adds a nutty, aromatic flavor that turns smoky and aromatic. We’re pairing the chicken with a bright salad of charred red bell pepper, grilled scallions, and sweet snap peas—all tossed with spinach and cabbage in a zingy soy dressing laced with miso. This superbly delicious summer dinner definitely won’t disappoint.
  • < 600 Calories
  • For The Grill
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 440
  • Protein 44g
  • Total Carb 30g
  • Total Fat 16g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • baby spinach
    • 5 ounces
    • baby spinach
  • miso paste
    • 1 tablespoon
    • miso paste
  • frisée
    • 3 ounces
    • frisée
  • red bell pepper
    • 1
    • red bell pepper
  • shredded carrots
    • 3/4 cup
    • shredded carrots
  • sugar snap peas
    • 4 ounces
    • sugar snap peas
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • sesame oil
    • 2 tablespoons
    • sesame oil
  • scallions
    • 2
    • scallions

What You’ll Need

  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium-high heat. Rinse all produce. Quarter bell pepper lengthwise, discarding seeds and stem. Trim and discard scallion roots. (If you won't be using a grill or grill pan, thinly slice bell pepper and scallions instead). Place a large piece of foil on a clean, dry surface, and add snap peas. Fold edges of foil up together and crimp to seal pouch.

  2. Make Miso-Sesame Dressing

    Make Miso-Sesame Dressing

    In a large bowl, whisk together miso, soy sauce, sesame seeds, rice wine vinegar, and 1 tablespoon sesame oil until smooth and fully combined. Season with black pepper as desired (no need to add salt here—you'll get a nice saltiness from the soy and miso). Reserve 1 tablespoon dressing in a small bowl for serving. If using a grill pan, place over medium-high heat now.

  3. Grill Vegetables

    Grill Vegetables

    When grill is just smoking, add bell pepper skin-side down, along with pouch of snap peas. Cook until bell pepper is beginning to char and soften on bottom, 3 minutes. Flip bell pepper, then add scallions alongside and continue grilling, flipping occasionally, until completely charred and fragrant, 2-3 minutes more. Transfer bell pepper, scallions, and snap peas to a plate. Reduce grill heat to medium.

  4. Grill Chicken

    Grill Chicken

    Pat chicken dry with paper towel and rub all over with remaining sesame oil, ½ teaspoon salt, and black pepper as desired. Once grill has reached medium heat, add chicken and cook until lightly charred, cooked through, and no longer pink, 4-5 minutes per side. Transfer chicken to a plate and cover loosely with foil to keep warm.

  5. Toss Salad

    Toss Salad

    Once grilled, thinly slice bell pepper into strips, and roughly chop scallions, then add both to large bowl with dressing. Add slaw mix, spinach, and snap peas. Trim off ½ inch of dark green tops of frisée, and trim and discard tough stem. Cut or tear leaves into bite-size pieces, add to bowl with vegetables, and toss everything to coat with dressing.

  6. Plate Sesame Grilled Chicken

    Plate Sesame Grilled Chicken

    Divide salad between serving plates. Cut sesame grilled chicken into ¼-inch slices and serve on top. Drizzle over reserved 1 tablespoon dressing, and dig in!

What is Plated?

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

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