Baked Miso Ginger Chicken

While the rice is cooking, trim and halve green beans. Thinly slice carrot into sticks. Roughly chop Asian greens.

In a small bowl, combine miso paste, ginger paste, the honey and a dash of water. Heat a large frying pan over medium-high heat. Toast black sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

Return the frying pan to high heat with a drizzle of olive oil. Cook chicken breast until browned, 2 minutes each side. Place large squares (30cm) of aluminium foil on an oven tray (one per person). Divide chicken between the foil squares, then spoon over miso-ginger mixture. Fold foil inwards to form sealed parcels and transfer to the oven. Bake until chicken is cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and carrot until tender, 3-4 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Remove from heat, then add the soy sauce. Toss to combine. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.