Miso chicken with edamame salsa

This 5-ingredient Japanese-inspired dinner is served with edamame salsa - delicious!

Miso chicken with edamame salsa

Serves

4

Prep

20m

Note: + 5 mins resting time

Cooking

10m

Ingredients

  • 2 x 600g pkts Coles RSPCA Approved Australian Chicken Drumstick Fillets
  • 1/2 cup (125ml) miso and sesame vinaigrette
  • 270g frozen edamame or broad beans, thawed, peeled
  • 2 avocados, stoned, peeled, finely chopped
  • 1 red onion, finely chopped

Method

STEP 1

Preheat a chargrill on high. Brush the chicken with 2 tbs of the vinaigrette. Cook the chicken, in batches, for 4 mins each side or until browned and cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Season.

STEP 2

Cook the edamame or broad beans in a saucepan of boiling water for 1 min. Refresh under cold water. Drain well. Combine the edamame or broad beans, avocado and onion in a bowl. Season.

STEP 3

Arrange the chicken on a platter. Top with the edamame salsa. Drizzle with remaining vinaigrette to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.