Spicy miso chicken with rice and vege toss

This is a simple, tasty dish with tasty flavours. Cook extra rice to use in fried rice.

Serves: 1

Time to make: 30 mins

Ingredients

More weights & measures

¼ cup brown rice
1 teaspoon miso paste
1 teaspoon sriracha
1 chicken breast fillet (150g)
spray oil
1 spring onion, chopped
1 cup broccoli florets
¼ cup edamame beans
2 cups baby spinach
1 teaspoon sesame oil
½ teaspoon reduced-salt soy sauce
1 teaspoon sesame seeds, to garnish

Instructions

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1 Preheat oven to 200°C. Line an oven-proof dish with baking paper.

2 In a pot, place rice and with just enough water to cover and bring to a boil. Cover and simmer for 20–25 minutes.

3 In a bowl, combine miso paste and sriracha to make a marinade. Place chicken breast on prepared dish and spoon over miso mix. Place in oven and bake for 10–15 minutes, until chicken is cooked through.

4 Meanwhile, spray a pan with oil and set over a medium-high heat. Add spring onion, broccoli and edamame and cook, stirring, for 2–3 minutes. Add spinach and cook for 1 minute. Remove from heat. In a small bowl, combine sesame oil and soy sauce and add to vegetable mixture. Toss well to coat.

5 Slice chicken and serve on top of rice, with vegetables on the side. Sprinkle with sesame seeds.

Variations

Make it gluten free: Check miso and sauces are gluten free.

Make it low FODMAP: Only use the green tips of the spring onion.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 562 cal

Kilojoules 2350 kJ

Protein 49 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 4 g

Dietary fibre 11 g

Sodium 490 mg

Calcium 160 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.