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
  1. Preheat oven grill (broiler) to high. 
  2. Place the egg whites, miso, salt and pepper in a bowl and whisk to combine. Place the pepitas on a flat plate. 
  3. 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. 
  4. Grill for 4–5 minutes each side, until the pepitas are crunchy and golden and the chicken is cooked through. 
  5. 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. 
  6. 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

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

RELATED VIDEO

pepita-crusted chicken with avocado and edamame salad video
YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox