Sesame Almond Crusted Chicken With Miso Pumpkin Puree

Let me tell you something about chicken tenders. Most versions are breaded, fried, and served with ketchup. This is not that. This Sesame Almond Crusted Chicken is grown-up comfort food at its finest.

We’re talking tender chicken tenderloins dipped in coconut milk, then coated in a crispy, nutty crust of almond meal, cornflour, sesame seeds, and Chinese five spice. Pan-seared until golden. Served over a velvety miso pumpkin puree. Alongside tender broccolini and green beans.

It’s crispy, creamy, nutty, savory, and so satisfying.

The pumpkin puree is the star. Roasted until sweet and tender, then blended with white miso paste into a silky, umami-rich sauce. The almond-sesame crust adds crunch and nuttiness. The Chinese five spice adds warmth and depth. And the green veggies add freshness and color.

Fifty minutes. A few simple steps. And you’ve got a dinner that looks like it came from a fancy restaurant.

Let’s make some chicken.

Try my Tropical Chicken Mango Stir-Fry recipe.

Why You’ll Love the Recipe

• 50 minutes start to finish. Worth every minute.
• Crispy almond-sesame crust. Gluten free. Nutty. Crunchy.
• Velvety miso pumpkin puree. Sweet, savory, umami.
• Chinese five spice adds warmth. Aromatic and complex.
• Pan-seared, not fried. Lighter than deep-fried.
• Gluten free + dairy free. Fits almost every diet.
• High protein + high fiber. Keeps you full.
• Restaurant quality at home. Impress your guests.
• Great for meal prep. Reheat beautifully.

Try my Easy Chicken Curry with Saffron Rice recipe.

What You’ll Need to Make

You’ll need two baking trays (lined with baking paper), a large dish for the coating, a separate dish for the coconut milk, a large non-stick frying pan, a food processor, a pot for blanching vegetables, and a cutting board and knife.

Ingredients (Serves 4):

For the pumpkin puree:

• 26 oz. (750g) pumpkin, peeled, cut into cubes
• 1 tbsp. olive oil
• 2 tsp. white miso paste
• Salt and pepper, to taste

For the chicken:

• ½ cup (55g) almond meal
• 2 tbsp. cornflour
• 1 tbsp. sesame seeds
• ½ tsp. Chinese five spice mix
• ½ cup (80ml) light coconut milk
• 17.5 oz. (500g) chicken tenderloins
• 2 tsp. coconut oil (for frying)

For the vegetables:

• 7 oz. (200g) broccolini
• 7 oz. (200g) green beans

For serving:

• Lemon wedges

Nutrition per serving (estimated): Energy: ~550 kcal | Carbs: 32g | Protein: 38g | Fat: 30g | Fiber: 8g

Recipe Keys: Gluten Free, Dairy Free, High Protein, High Fiber, Restaurant Quality, Meal Prep Friendly

Try my Chicken Mushroom and Tomato Pasta recipe.

What You’ll Need to Do

Time: 50 mins

Alright, let’s make a crispy, creamy, umami-packed chicken dinner that’ll impress anyone.

First, preheat your oven to 400°F (200°C). Line two baking trays with baking paper.

Place the pumpkin cubes on one baking tray. Rub with 1 tablespoon of olive oil. Roast for 25 minutes, until tender.

While the pumpkin roasts, prepare the chicken coating. In a large dish, combine the almond meal, cornflour, sesame seeds, and Chinese five spice mix. Mix well.

Pour the coconut milk into a separate dish.

One by one, dip each chicken tenderloin into the coconut milk to coat. Then dip into the almond mixture, pressing gently to adhere. Place the coated chicken on the second prepared baking tray.

Heat the coconut oil in a large non-stick frying pan over medium-high heat.

Cook the chicken for 2-3 minutes on each side, until golden brown and cooked through. Work in batches if needed to avoid overcrowding.

While the chicken cooks, prepare the vegetables. Bring a pot of lightly salted water to a boil. Add the broccolini and green beans. Cook for 5-7 minutes, until tender but still crisp. Drain.

Make the pumpkin puree. Transfer the roasted pumpkin to a food processor. Add the white miso paste. Blitz until smooth. Season with salt and pepper to taste.

Assemble the plates. Spoon a generous amount of pumpkin puree onto each plate. Top with the sesame almond crusted chicken. Arrange the broccolini and green beans alongside.

Serve with lemon wedges. Squeeze fresh lemon over everything before eating.

Eat with a fork. Get some chicken, some puree, and some veggies in every bite.

Try my Slow Cooker Chicken Fajita Filling recipe.

Easy Ingredient Swaps

• No pumpkin? Use butternut squash or sweet potato.
• No almond meal? Use finely ground cashews or sunflower seed meal (for nut-free).
• No cornflour? Use arrowroot powder or potato starch.
• No Chinese five spice? Use ¼ tsp each of cinnamon, star anise, fennel seeds, cloves, and Szechuan peppercorns (or substitute with garam masala).
• No coconut milk? Use any unsweetened plant milk.
• No chicken tenderloins? Use chicken breasts (sliced into strips) or thighs.
• No broccolini? Use broccoli florets or asparagus.
• Nut-free: Use sunflower seed meal instead of almond meal.

Try my Hoisin Rice with Chicken Thighs recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp cayenne or red pepper flakes to the coating.
• Pumpkin seed crust: Use ground pumpkin seeds instead of almond meal.
• Sesame crust: Double the sesame seeds for extra crunch.
• Lemon version: Add lemon zest to the coating and extra lemon for serving.
• Herby version: Add fresh thyme or rosemary to the vegetables.
• Extra veggie version: Add roasted bell peppers or zucchini.
• Low carb version: Skip the cornflour (use extra almond meal). Serve over zucchini noodles.

Try my Crunchy Waldorf Chicken Salad recipe.

Some Helpful Tips

• Press the coating gently onto the chicken. This helps it adhere and creates a better crust.
• Don’t overcrowd the pan. Cook the chicken in batches. Overcrowding lowers the pan temperature and prevents browning.
• Use a non-stick frying pan. The coating can stick. A good non-stick pan makes all the difference.
• Roast pumpkin until very tender. You want it to be soft enough to blend into a smooth puree. Pierce with a fork to test.
• Blitz the puree while still warm. It blends more smoothly. Add a splash of water if it’s too thick.
• Squeeze lemon just before serving. The acidity brightens the rich pumpkin puree and crispy chicken.

Try my Tropical Grilled Chicken Salad recipe.

Some Budget-Friendly Tips

• Pumpkin is cheap in fall. Buy a whole pumpkin. Roast extra for soups or salads.
• Chicken tenderloins on sale. Buy in bulk. Freeze what you don’t use.
• Almond meal can be pricey. Make your own by grinding whole almonds in a food processor. Sunflower seed meal is cheaper.
• Coconut milk is affordable. Canned coconut milk costs a few dollars. Use the rest for curries or smoothies.
• Broccolini can be expensive. Substitute with regular broccoli (cheaper).
• Miso paste is an investment. A tub lasts for months. Use in soups, dressings, and marinades.

Try my Chicken and Grapefruit Salad recipe.

Some Serving Ideas

• As a main course. One plate is a full meal. Perfect for dinner.
• For a dinner party. This dish looks gorgeous and tastes incredible. Serve with a crisp white wine.
• For meal prep. Make the pumpkin puree and cook the vegetables ahead. Cook the chicken fresh when ready to eat.
• Over rice. Serve the chicken and vegetables over jasmine rice or quinoa.
• With a side salad. A simple arugula salad with lemon vinaigrette.
• For a crowd. Double the recipe. Use two pans for the chicken.

Try my Curry Chicken Lettuce Wraps recipe.

Some Storage and Reheating Tips

Fridge (pumpkin puree only): Store in an airtight container for up to 5 days.

Fridge (chicken only): Store in an airtight container for up to 3 days. The crust will soften, but the flavor remains excellent.

Fridge (vegetables only): Store in an airtight container for up to 4 days.

Fridge (assembled): Not recommended. Store components separately.

Freezer (pumpkin puree only): Freeze for up to 3 months. Thaw overnight in the fridge.

Freezer (chicken): Not recommended the crust will become soggy.

Reheating chicken:

• Oven (best): 350°F for 8-10 minutes, on a wire rack to maintain crispiness.
• Air fryer: 350°F for 4-5 minutes.
• Skillet: Reheat over medium heat for 2-3 minutes per side.

Reheating puree: Microwave for 1-2 minutes or reheat in a saucepan over low heat, adding a splash of water to thin.

Reheating vegetables: Microwave for 1-2 minutes or steam briefly.

Final Thoughts

Look, I love a good chicken tender. But I don’t always want the deep-fried, breaded version. This Sesame Almond Crusted Chicken with Miso Pumpkin Puree is the grown-up upgrade.

Crispy, nutty, sesame-almond crust. Tender chicken. Velvety, umami-rich miso pumpkin puree. Fresh broccolini and green beans. A squeeze of lemon.

Fifty minutes. Gluten free. Dairy free. High protein. Restaurant quality at home.

Make it for a weeknight dinner. Make it for a dinner party. Make it when you want to impress.

However you serve it, you’re getting a chicken dish that’s anything but boring.

Now go roast some pumpkin.

~ Danny Davis

P.S. If you try the spicy version with cayenne, let me know. That’s my go-to upgrade. The heat with the sweet pumpkin and nutty crust? Perfect balance.