This healthy rice and chicken salad is perfect for two – but if you're feeding four, simply double the recipe to keep everyone happy with their dinner tonight.
120 g brown basmati rice
2 boneless, skinless chicken breasts
140 g thin-stemmed broccoli
2 tsp miso paste (we used white)
1 tbsp rice vinegar
1 tbsp mirin
1 tsp grated ginger
4 spring onions, sliced diagonally
1 tbsp sesame seeds, toasted
- Cook the rice following pack instructions, then drain and keep warm. While it’s cooking, lower the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, put a lid on and let sit for 15 mins. When cooked through, cut into slices.
- Boil the broccoli until tender. Drain, rinse under cold water and drain again. To make a dressing, mix the miso, rice vinegar, mirin and ginger together.
- Divide the rice between 2 plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.