Prep
5 mins

Cooking
15 mins

Serves 4

Rainbow Crunchy

- Ingredients -

Serves: 4

  • 1 bag of Florette Rainbow Crunchy Salad
  • 4 chicken breasts
  • 3 tbsp white miso
  • 1tbsp honey
  • 1 tbsp dark soy sauce
  • 3 tbsp mirin
  • 1 garlic clove crushed
  • 2 tbsp fresh ginger, finely grated
  • 175g Basmati & Wild rice, cooked according to the pack instructions
  • 4 tbsp sesame seeds toasted

Method

  1. Whisk together the miso, honey, tamari, mirin, garlic, ginger and 1 tbsp water and then add the chicken turning well to coat.
  2. Leave to marinate for at least 1 hour.
  3. Preheat the oven to 190C/Gas5. Cook the chicken on a roasting tray for 25minutes, until golden and cooked through, basting half way with any pan juices.
  4. Allow the chicken to rest for 10 minutes before slicing thickly.
  5. Serve the chicken along with the Florette Rainbow Crunchy Salad and rice before sprinkling with sesame seeds.
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