Spicy miso chicken with rice and vege toss

Instructions

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.