Miso Chicken

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS

• 1 tbsp olive oil
• 1 brown onion, diced
• 500 g chicken breast, diced
• ½ butternut pumpkin, cut into 2 cm cubes
• 2 small eggplants, diced
• 1 small Chinese cabbage, roughly chopped
• 1 bunch broccolini, chopped
• 2 tbsp red miso paste
• 2 cups water
• 1 tbsp minced garlic
• 1 tbsp minced ginger

To serve

• Steamed rice
• Sliced shallots
• Sesame seeds

INSTRUCTIONS

1. Heat a large saucepan over medium heat and add the olive oil.
2. Sauté the onion until softened.
3. Add the chicken and cook for a couple of minutes until it starts to brown. Stir through the miso paste, garlic, and ginger.
4. Add the pumpkin and continue cooking for a few minutes.
5. Stir in the broccolini, eggplant, and cabbage.
6. Pour over the water, mix well, then cover with a lid. Bring to a gentle boil.
7. Once boiling, remove the lid and simmer for around 20 minutes, or until the pumpkin is tender and the chicken is cooked through.
8. Serve hot over rice, topped with shallots and sesame seeds.

This tasted so good and light and was SO EASY!