Prep time: 15 mins (plus 1 hour marinating time)
Cook time: 30 mins
For the chicken & marinade:
2 chicken breasts
1-2tbsp miso paste
1tbsp white sesame oil
1tbsp rice vinegar
For the salad:
2 spring onions, finely chopped
1 carrot, grated
1-2 beetroot, grated
¼ cabbage, grated
Fresh coriander, chopped
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.