Prep Time: 15 minutes plus one hour marinating
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 2 servings
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:
- 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.
- 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.
- 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.
- Sprinkle everything with the coriander and sesame seeds.