Teriyaki grilled chicken
Ready in around 20 mins
- Energy: 2311kj (552Kcal)
- Protein: 45g
- Carbohydrate: 46g
- Fat: 16g
- Contains: Gluten, Sesame, Soy
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1. TO COOK THE CORN AND FREEKEH:
Slice the spring onions finely on the diagonal. Open the bag of freekeh, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn and freekeh to the pan, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add the spring onion and toss to combine. Remove from the pan and place in a salad bowl.
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2. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut into 3 cm pieces. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the chicken pieces and cook for 5-6 mins to brown and cook through. Pour over the teriyaki sauce so it can sizzle over the chicken for 1-2 mins and remove from the heat.
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3. TO FINISH THE SLAW:
Slice the radishes finely. Place in the bowl with the corn. Add the sliced red and green cabbage and pour in the miso dressing. Toss to combine.
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TO SERVE:
Spoon miso corn slaw and freekeh onto plates. Top with teriyaki chicken pieces and sprinkle with toasted sesame seeds.
- 1 pack of free-range chicken breasts
- 1 bag of steamed freekeh
- 1 pot of teriyaki sauce
- 1 pot of miso dressing
- 1 sachet of toasted sesame seeds
- 1 pot of corn
- 3 Radishes
- 1 bag of sliced red and green cabbage
- 3 Spring onions
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