Serves 2
Prep time: 15 mins (plus 1 hour marinating time)
Cook time: 30 mins
Ingredients:
For the chicken & marinade:
2 chicken breasts
1-2tbsp miso paste
1tbsp white sesame oil
1tbsp rice vinegar
2tsp honey
For the salad:
80g watercress
2 spring onions, finely chopped
1 carrot, grated
1-2 beetroot, grated
¼ cabbage, grated
Fresh coriander, chopped
Sesame seeds
Method:
1. To marinate the chicken breasts, combine the miso, oil, vinegar and honey. Evenly coat the chicken breasts and pop in the fridge for 1hour minimum.
2. Preheat the oven to 200°. Bake the chicken breasts in an oven-proof dish for around 20-30 minutes, until cooked through. You can pan sear them first for a few minutes on each side to get a little colour if desired. Allow them to rest for at least 5 minutes once they come out of the oven.
3. Meanwhile, prepare your salad. Toss together the watercress, spring onion, carrot, beetroot and cabbage in a bowl. Arrange this on your plate, then slice the chicken breast and lay on top of your salad.
4. Sprinkle everything with the coriander and sesame seeds.