⏱ Preparation time: 10 minutes + 10 minutes for marinade
⏱ Cooking time: 20 minutes
Ingredients 🍯
4 small skinless chicken breast fillets
1 package of teriyaki marinade
2 cups long grain white rice
For the salad:
1/2 lettuce, sliced
1/4 small red cabbage, sliced
2 grated carrots
3 spring onions, sliced
For the dressing:
1/4 cup rice wine vinegar
1 teaspoon of sesame oil
1 1/2 teaspoons Manuka honey
1 tsp. sweet chili sauce
1 clove of garlic, crushed
1 teaspoon of grated fresh ginger, as an extra
Method ⚙️
- In a large bowl, coat chicken breasts with teriyaki marinade and marinate for 10 minutes.
- Cook rice according to package instructions.
- Preheat oven to 200°c.
- Bake chicken in preheated oven for 20 minutes or until done, turning once and basting once with remaining marinade.
- Prepare the salad while the chicken is cooking.
- Place all salad ingredients in a large bowl.
- To make the dressing, place all ingredients in a small bowl and whisk together.
- Mix the dressing with the salad and arrange on a plate.
- Slice the chicken and place it on the salad.
- Serve with a bowl of steamed rice.
