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Miso Chicken & Spinach Rice

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Prep
—
Cook
—
Total
30 min
Calories
715
Protein
60g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Chicken

  • 1 kg Boneless Skinless Chicken Thighs
  • 180 g Red Miso
  • 80 g Honey
  • 40 g Soy Sauce
  • Juice of 1 Lemon
  • 1 tsp MSG (optional)

Black Pepper

  • Salt

Rice

  • 200 g Spinach
  • 6 Garlic Cloves sliced.
  • 20 g Butter
  • 200 g Sushi Rice
  • 250 g Water

Pickled Onions

  • 2 Red Onions
  • 1 Lemon
  • 1 tsp Salt
  • To Serve:
  • Sesame Seeds
  • Chives
  • Lemon Wedges

Cook

Method

  1. Preheat the grill to MAX and bring a large pan of water to the boil.
  2. Add the rice to a small saucepan with a tightly fitting lid. Rice several times under cold water until it runs clear and drain. Add the water and bring to the boil. Once boiling, cover with the lid and turn the heat down to the lowest setting. Cook for 12 minutes, turn off the heat and leave untouched for another 12 minutes.
  3. Finely slice the red onion and cover with the lemon juice and salt. Mix well with your fingers and set aside.
  4. Add all the Chicken ingredients, except the chicken, to a large mixing bowl and whisk to incorporate. Slice the chicken thighs into 3 strips each and add to the sauce. Mix well. Spread evenly on an oven tray and cover with the sauce. Grill on max for 6-8 minutes.
  5. Season the boiling water with salt and blanch the spinach for 30 seconds before adding to iced water. Once cool, squeeze out the excess water and roughly slice through the spinach.
  6. Melt the butter in a small saucepan and gently fry the garlic until it becomes soft and begins to colour. Add in the chopped spinach and mix well. Season to taste. Pour the buttery spinach mixture over the freshly cooked rice and mix well.
  7. To plate up, spoon a portion of rice into the bottom of a bowl, top with the chicken, spoon over some sauce and finish with the pickled onions, sesame seeds, chives and a wedge of lemon.
  8. TO STORE: Box up the chicken & sauce, rice and pickled onions separately. Microwave separately for best results. Great with a cucumber salad or roasted broccoli.