Oriental Chicken Breast with Edamame

Method

1. For the marinade, blend together extra virgin olive oil, ginger, garlic, green chilli, spring onion bulb, coriander sprigs and soy sauce in a blender to a smooth paste.
2. Keep the chicken breasts on a plate, make incisions on them on either side, pour the marinade over them and rub in well. Set aside to marinate for 15 minutes.
3. Heat olive oil in a non-stick grill pan. Place the marinated chicken breasts on it and grill, turning sides, till the chicken is fully cooked and grill marks appear on both sides.
4. Heat extra virgin olive oil in a non-stick pan. Quarter spring onion bulb vertically.
5. Add ginger, garlic, spring onion quarters, carrot, red and yellow capsicums, edamame, soy sauce and crushed peppercorns to the pan, toss and saute for 2 minutes.
6. Transfer the vegetables on a serving plate.
7. Rest the chicken breast on a work top for 2 minutes and then slice them. Place the sliced chicken on top of the vegetables.
8. Garnish with micro greens and serve hot.

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