Yummy, Lo-Cal Chicken Vegetable Plate

With careful attention to the chicken, I was able to sauté it to perfection without using a coating, or overcooking it. I was happily surprised at the outer “crust”. Maybe it was the induction burner, but this is the first success of this magnitude!

They cutlets were joined by the last of the fettuccini, steamed broccoli, and my usual mélange of mushrooms, peppers, and scallions. For extra interest, I sprinkled some sesame seeds all over everything, and made an impromptu sauce of mayo, lemon juice, mustard and horseradish. Sounds pretty tart, but it was just right for complementing the chicken breast cutlets.

After the picture, but before dining, I sprinkled on some coconut aminos, and toasted sesame oil.