• 50ml of  fresh lime juice
  • 50ml reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 450g of chicken breasts
  • 100 g coriander
  • 2 spring onions
  • 2 tablespoons toasted sesame seeds



  1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Put 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
  2. Preheat grill to medium-high.
  3. Meanwhile, place coriander, spring onions, sesame seeds and the rest of the  marinade in a food processor and process until fairly smooth.
  4. Remove the chicken from the marinade and grill until cooked through and no longer pink in the middle, about 2 – 5  minutes per side. Serve the chicken with the coriander-sesame pesto and vegetables of your choice.

The whole process should take around 30 minutes.