Ingredients:

• 2 large egg whites
• Kosher salt and pepper
• 4 5-oz. boneless, skinless chicken breasts
• 1/2 cup sesame seeds
• 1 Tablespoon. olive oil
• 1/4 cup lime juice
• 1 Tablespoon grated fresh ginger
• 1 teaspoon honey
• 1 small red chili, thinly sliced
• 1/2 small head red cabbage (about 1 1/4 lbs.), cored and finely shredded
• 2 large carrots, peeled and coarsely grated
• 1/2 cup small fresh cilantro leaves

Directions:

• Heat oven to 425°.
• In a shallow bowl, beat the egg white with ½ tsp salt until combined. Dip the chicken in the egg white, letting any excess drip off, then coat in the sesame seeds; transfer to a plate.
• Heat a large cast-iron skillet over medium heat. Once hot, add the oil, then the chicken, and cook until the side touching the skillet is golden brown, about 5 minutes. Turn the chicken, then transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 10 minutes.
• Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, and ¼ tsp each salt and pepper; stir in the chili. Toss the cabbage and carrots in the dressing to coat, then fold in the cilantro.
• Serve with the chicken.