Honeyed sesame chicken with peach & cucumber salad

Give chicken breasts a sticky coating and serve with an unusual salad for a healthy lunch

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 373
  • fat 22g
  • saturates 4g
  • carbs 12g
  • sugars 12g
  • fibre 2g
  • protein 33g
  • salt 0.18g


  • 2 tbsp sunflower oil
  • 4 skin-on chicken breasts, preferably corn-fed
  • 2 tbsp good-quality clear honey
  • 2 tsp sesame seeds
  • 1 small cucumber, peeled and deseeded
  • small piece red chilli, chopped
  • zest and juice 1 large lime
  • 2 ripe peaches
  • 1 tsp good-quality clear honey
  • 3 tbsp olive oil
  • 2 handfuls lamb's lettuce, washed and dried


  1. Heat oven to 180C/160C fan/gas 4. Heat the sunflower oil in a large frying pan over a medium heat. Season the chicken breasts with a little salt on both sides and sauté, skin-side down. After about 5 mins, when the skin is brown and crisp, flip the chicken and brown it lightly all over. Transfer to a baking tray and coat each breast in the honey. Sprinkle with sesame seeds and roast for 10-12 mins until cooked through.

  2. Meanwhile, to make the salad, slice the cucumber and toss in a bowl with the chilli and lime zest. Tip the peaches into another bowl and pour over boiling water, then immediately refresh under a cold tap. Peel, then slice and add to the cucumber and chilli. Mix the lime juice with the honey and oil. Toss with the lamb’s lettuce and cucumber salad. Lovely served with a chilled white wine, such as Gewürztraminer or Pinot Gris.

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