Grilled Miso Chicken Breast With Edamame Salad & Cauliflower Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the grill to high

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add half the chopped ginger to a large bowl with your miso, 1/3 of your toasted sesame oil (you'll use the rest later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Stir it all together until smooth – this is your miso marinade

Add the diced chicken to the miso marinade and mix it all together until fully coated – this is your coated chicken

Boil half a kettle

Add the coated chicken to a tin foil-lined baking tray

Put the tray under the grill for 10-12 min or until the chicken is cooked through and starting to char (no pink meat!)

While the chicken is cooking, cut your cucumber in half lengthways (scrape out the inner seeds with a teaspoon and discard) then dice roughly

Add your blanched edamame beans to a colander and pour boiled water all over them to refresh them, then run under cold water until cool

Peel and slice your shallot[s] as finely as you can

Combine the remaining chopped ginger with your soy sauce, rice vinegar, remaining sesame oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl – this is your sesame ginger dressing

Add the diced cucumber, refreshed edamame beans and sliced shallot to the bowl with the sesame ginger dressing and give everything a good mix up – this is your edamame salad