Sesame-Miso Chicken and Pear

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs pear
• 1pcs pak choy
• 20g miso paste
• 5g toasted sesame seeds
• 300g free-range chicken thigh fillets
• 1pcs spring onion
• 1pcs Lebanese cucumber
• 40g Japanese dressing
• 250g microwave jasmine rice
• 15ml neutral-flavoured oil
• 10ml soy sauce
• 5ml white vinegar
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Thinly slice the unpeeled pear. Quarter the pak choy lengthwise.
2. Step 2 — Marinate chicken
   Combine the miso, sesame seeds, garlic, 2 tsp oil, 2 tsp soy sauce, 1 tsp white vinegar and 2 tsp honey in a large bowl. Add the chicken, season with pepper and turn to coat.
3. Step 3 — Bake pear
   Put the pear on the lined tray. Drizzle with 2 tsp oil and season with salt and pepper, then bake for 5 mins.
4. Step 4 — Bake chicken and pak choy
   Add the chicken mixture and pak choy to the tray with the pear and bake for a further 14-16 mins until the chicken is golden and cooked through and the pear is tender.
5. Step 5 — Make cucumber salad
   Meanwhile, cut the spring onion into 8cm lengths, then thinly slice lengthwise. Put in a bowl of iced water to curl. Shred the cucumber using a julienne peeler or cut into thin matchsticks. Drain the spring onion and put in a bowl. Add the cucumber and Japanese dressing, season with salt and pepper and toss to combine.
6. Step 6 — Heat rice and serve
   Just before serving, massage the packet of rice to loosen and tear a 2cm opening for the steam to escape. Heat in the microwave for 90 secs or until heated through. Serve the chicken tray bake, cucumber salad and rice at the table.

Allergens

Soy, Sesame