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Miso brown rice & chicken salad

Miso brown rice & chicken salad

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Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Low in fat and a great source of iron, this Japanese-inspired meal gets the 'superhealthy' tag

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal419
fat7g
saturates1g
carbs53g
sugars4g
fibre5g
protein39g
low insalt0.76g
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Ingredients

For the dressing

Method

  • STEP 1

    Cook the rice following the pack instructions, then drain and keep warm. While it’s cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.

  • STEP 2

    Boil the broccoli until tender. Drain, rinse under cold water and drain again.

  • STEP 3

    For the dressing, mix the miso, rice vinegar, mirin and ginger together.

  • STEP 4

    Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

Rating: 4 out of 5.14 ratings
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