Miso brown rice & chicken salad

• brown basmati rice↗120g g
• skinless chicken breasts↗2
• sprouting broccoli↗140g g
• spring onions↗4

  cut into diagonal slices

• toasted sesame seeds↗1 tbsp tbsp
• miso paste↗2 tsp tsp
• rice vinegar↗1 tbsp tbsp
• mirin↗1 tbsp tbsp
• grated ginger1 tsp tsp

Step-by-step instructions

1. 1

   Cook the rice following the pack instructions, then drain and keep warm. While it’s cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.

2. 2

   Boil the broccoli until tender. Drain, rinse under cold water and drain again.

3. 3

   For the dressing, mix the miso, rice vinegar, mirin and ginger together.

4. 4

   Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.