| | Japanese chicken with greens and rice
Japanese chicken with greens and rice
Japanese chicken with greens and rice 4.3-5 9
  • Calories: 1353 kj
  • Fat: 8g
  • Carbohydrates: 10g

How to Make:

  1. Combine the tamari, mirin, tahini and oil in a small bowl. Place half the dressing in a shallow dish and add chicken. Turn to coat. Cover and place in the fridge to marinate for at least 1 hour. Reserve the remaining dressing.
  2. Preheat a chargrill pan or barbecue grill over medium. Cook chicken for 4-5 minutes each side or until golden and cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest before thickly slicing.
  3. Meanwhile, steam asparagus, sugar snaps and broccolini in a steamer over a saucepan of simmering water for 5 minutes or until just tender. Drain.
  4. Cook rice and quinoa following packet instructions. Divide rice and quinoa, greens and chicken among 4 serving bowls. Drizzle over the reserved dressing.
Time for preparing:
10 min.


  • 2 tablespoons salt-reduced tamari
  • 1 tablespoon mirin
  • 2 teaspoons tahini
  • 1 teaspoon sesame oil
  • 2 x 250g chicken breast fillets
  • 1 bunch asparagus
  • 200g sugar snap peas
  • 1 bunch broccolini, halved
  • 250g pkt microwave brown rice and quinoa