Edamame-Mango-Wildreis-Salat mit glasiertem Hühnchen
von Antonia Butzi
Category
Lunch / Dinner
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
Calories
600
-
Ingredients
250g organic chicken thighs
½ organic avocado
1 organic mango
2 organic spring onions
2 tbsp peanuts
150g organic edamame
200g organic wild rice
¼ bunch of cilantro
¼ bunch of mint
2 tbsp soy sauce
2 tbsp honey
3 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp rice syrup
Juice of ½ organic lemon
Salt & pepper, to taste
For the sauce
Directions
Preheat the oven to 180°C. First prepare the glaze by mixing together soy sauce and honey. Pour the mixture onto chicken thighs so that it evenly covers. Bring a (cast iron) pan with a bit of oil to high heat and roast the chicken on the skin-side for about 5 minutes. Place the chicken in a baking dish and roast in the oven for 20 more minutes.
Cook the rice as instructed. For the edamame, bring a pot of water to simmer and cook for about 5 minutes. Roast the peanuts in a pan without oil.
Cut the avocado and mangos in bite sized pieces. Finely chop the herbs and spring onions and in a bowl mix together with edamame and peanuts.
Mix all the ingredients for the dressing together and salt & pepper, to taste. Add the dressing on top of the veggie mixture and give it a good stir.
On a plate prepare the wild rice, top with the veggies and place the roasted chicken on top. Enjoy :)