Teriyaki grilled chicken
Ready in around 20 mins
- Energy: 2311kj (552Kcal)
- Protein: 45g
- Carbohydrate: 46g
- Fat: 16g
- Contains: Gluten, Sesame, Soy
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.
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.
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.
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