AVOCADO AND MISO GRILLED CHICKEN RICE BOWL |
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With avocados in season this recipe is a great addition to your menu planning . |
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Serves 4 |
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SUMMER RECIPES SUMMER 2020-2021 |
INGREDIENTS
} 6 chicken thigh fillets } 4 cups cooked brown rice } 6 radishes ( finely sliced )
} 2 ripe avocados , cut into wedges ( lengthways )
} 1 cup podded edamame ( blanched )
} 1 nori sheet ( cut into 4 strips )
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} ⅓ cup roasted cashews
( chopped ) } ⅓ cup miso paste } ¼ cup maple syrup } 3 tbsp finely grated ginger } 2 tbsp olive oil } 1 tsp sesame oil } ¼ cup lime juice } Baby coriander to serve
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METHOD
1 . Preheat BBQ or grill plate to high heat .
2 . Combine ginger , maple , miso , oil , sesame and together in a bowl . To make miso dressing , remove half of the mixture and combine with the lime juice . Set aside .
3 . Add the chicken to the bowl with remaining miso mixture and leave to marinate for 20 minutes .
4 . Grill chicken for 3-4 minutes each side or until cooked through . Allow to cool slightly before slicing .
5 . Line four bowls with a nori strip and top with brown rice , sliced chicken , cashews , radish , edamame and avocado .
Did you know ? Delcados are a slow grown hass avocado with a richer , deeper flavour because they ’ ve been on the trees for almost double the time of some other avocados .
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