Teriyaki grilled chicken

Name: Teriyaki grilled chicken
Cook time: 20 min
Yield: 1

with miso corn slaw and freekeh

Ready in around 20 mins

RECIPE FACT:

Miso is a fermented food of ancient origin; there are many different types available throughout Japan.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE CORN AND FREEKEH:

Slice the spring onion finely on the diagonal. Open the bag of steamed 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 FINISH THE SLAW:

Cut the radish in half then slice finely and add to the salad bowl with the sliced red and green cabbage. Just before serving, pour in the miso and orange dressing, season with salt and pepper and toss to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the breast 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 2-3 mins each side or until cooked through. Pour over the teriyaki sauce and cook for 1-2 mins or until thickened slightly.
TO SERVE:

Spoon miso corn slaw and freekeh onto a plate. Top with teriyaki chicken pieces and sprinkle with toasted sesame seeds.