Pickled ginger and miso chicken nourishing bowl by The Cook’s Grocer

About this dish…

Advertisement

Like the name suggests, nourishing bowls are a great way to pack in loads of goodness. With all the amazing new season produce available we thought it was time to do our version. What’s so great about nourishing bowls is that you can mix and match the best of what you find at your local green grocer? Just look for what’s in season!

Pickled Ginger and Miso Chicken Nourishing Bowl by The Cook’s Grocer

Serves 2 chicken miso recipe

Takes 20 minutes. Gluten Free. Sugar Free. Dairy Free

Ingredients:

For the Nourishing bowl

  • 2 x 180g free range skinless chicken breasts
  • 1 teaspoon Korean red pepper powder or mild chilli flakes
  • 1 cup Snow peas
  • 1 bunch of broccolini
  • 1 cup of baby spinach
  • 1 large sweet potato
  • ½ cup of coriander

For the dressing chicken miso recipe

  • 1 tablespoon Miso Paste
  • 1 tablespoon gluten free soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon sesame oil
  • 1 tablespoon pickled ginger
  • 1 teaspoon of honey

Method:

Roast chicken & sweet potato

Preheat oven to 200ºC on fan bake. Peel sweet potato and cut into 2cm cubes. Line a bake tray with baking paper and spread sweet potato evenly. When hot, place in the oven on middle rack and roast for 10 minutes. Place chicken pieces in a bowl drizzle with olive oil, season with salt and sprinkle with red pepper powder. Then place on the same tray as the sweet potato and cook for a further 15 minutes until the chicken is just cooked through. Remove and allow to rest for a few minutes.

Blanch greens

While the chicken is cooking, fill a medium size pot with water and a pinch of salt. Bring to the boil. Top and tail the snow peas and trim broccolini ends then cut in half. Once the water is boiling, blanch for 2 minutes. Drain and rinse under cold running water and put aside to dry.

Make dressing and serve

Finely chop the pickled ginger and whisk together with the rest of the ingredients for the dressing. In each bowl arrange blanched greens, roasted sweet potato and baby spinach. Slice the chicken into 1cm strips, place in bowls, pour over dressing and sprinkle over roughly chopped coriander.

ABOUT THE COOK’S GROCER:

The Cook’s Grocer is about great cooking made simple. They produce a weekly menu of healthy ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

They partner with Sydney’s leading nutritionists, chefs, personal trainer and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping. They deliver these fantastic meals Sydney wide three times a week. Each meal is hand packed and measured to exact portions ensuring there is no waste.

To see what else is on the menu this week visit www.thecooksgrocer.com.au