pepita-crusted chicken
with avocado and edamame salad
- 3 egg whites
- 2 tablespoons white (shiro) miso paste
- sea salt and cracked black pepper
- 1½ cups (240g) pepitas (pumpkin seeds), finely chopped
- 3 x 180g small chicken breast fillets, halved horizontally
- extra virgin olive oil, for drizzling
avocado and edamame salad
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon white (shiro) miso paste
- 1 tablespoon water
- 4 cups (60g) mizuna leaves (Japanese mustard greens)+
- 1 cup (16g) coriander (cilantro) leaves
- 1 large avocado, quartered
- 1 cup (140g) frozen shelled edamame beans, blanched and cooled
- Preheat oven grill (broiler) to high.
- Place the egg whites, miso, salt and pepper in a bowl and whisk to combine. Place the pepitas on a flat plate.
- Dip the chicken into the egg mixture, then gently press both sides into the pepitas to coat. Place chicken on a large baking tray lined with non-stick baking paper and drizzle generously with oil.
- Grill for 4–5 minutes each side, until the pepitas are crunchy and golden and the chicken is cooked through.
- To make the avocado and edamame salad, combine the oil, rice wine vinegar, miso and water in a large bowl. Add the mizuna leaves, coriander, avocado and edamame beans and toss gently to coat in the dressing.
- Serve the pepita-crusted chicken with the avocado and edamame salad. Serves 4
+ If you can’t find mizuna, use any mustard greens or rocket (arugula) leaves.
Photography: Chris Court
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