Spicy miso chicken with rice and vege toss
- 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
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.
Nutrition Info (per serve)
Total fat 19g
Saturated fat 3g
Dietary fibre 11g
Make it gluten free: Check miso and sauces are gluten free.
Make it low FODMAP: Only use the green tips of the spring onion.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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