Sweetcorn Chicken Slaw with Freekeh and Miso Sweetcorn Drizzle

Sweetcorn Chicken Slaw with Freekeh and Miso Sweetcorn Drizzle

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, September 23, 2018.

Ingredients

FREEKEH

  • 100g freekeh
  • 1 broccoli, cut into small florets and stalk diced 1-2cm
  • 250g frozen corn

SLAW

  • 1 bag super slaw
  • 4 Tbsp Asian dressing

CHICKEN

  • 550g lean chicken breast steaks
  • Remaining Asian dressing

TO SERVE

  • 100g sweetcorn and miso tofu drizzle

Steps

  1. 100g sweetcorn and miso tofu drizzle
  2. Prep & cook freekeh. Add freekeh to boiling water and cook for 15 minutes to begin with. Add broccoli and corn. Cook a further 2-3 minutes, until tender. Drain well.
  3. Dress slaw. In a large bowl, toss together super slaw and first measure of Asian dressing. Season.
  4. Prep & cook chicken. Heat 2 tsp oil in a large fry-pan on medium-high heat. Pat chicken dry and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Remove pan from heat, add second measure of Asian dressing and toss chicken to coat. Set aside, covered, to rest.
  5. Finish slaw. Add freekeh, broccoli and sweetcorn to bowl with slaw. Toss well to combine and season.
  6. Slice chicken. Slice chicken thinly, reserving any resting juices.
  7. Serve 1-2 Tbsp of the sweetcorn and miso tofu drizzle onto the bottom of each bowl. Place slaw, freekeh and chicken on top and drizzle over resting juices (if desired).

Nutritional Information

Energy 1802 kj
431 kcal
Protein 45.1g
Carbohydrate 34.3g
Fat 11.4g