Miso and Lemon Glazed Sesame Chicken with Rainbow Salad

A colourful dish – perfect for lunch or dinner

Prep Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4


    • 1 bag of Florette Rainbow Crunchy Salad
    • 4 chicken breasts
    • 3 tbsp white miso
    • 1tbsp honey
    • 1 tbsp dark soy sauce
    • 3 tbsp mirin
    • 1 garlic clove crushed
    • 2 tbsp fresh ginger, finely grated
    • 175g Basmati & Wild rice, cooked according to the pack instructions
    • 4 tbsp sesame seeds toasted


    • • Whisk together the miso, honey, tamari, mirin, garlic, ginger and 1 tbsp water and then add the chicken turning well to coat.
    • Leave to marinate for at least 1 hour.
    • Preheat the oven to 190C/Gas5. Cook the chicken on a roasting tray for 25minutes, until golden and cooked through, basting half way with any pan juices.
    • Allow the chicken to rest for 10 minutes before slicing thickly
    • Serve the chicken along with the Florette Rainbow Crunchy Salad and rice before sprinkling with sesame seeds.

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[Average: 4.4]

Rating: 5 out of 5.