Chicken and Vegetables with Miso Pesto
For anyone that’s been following my blog, you’ll see a lot of chicken recipes. I like using chicken breasts as it’s a lean protein and it’s also easy to prepare and cook – especially with the Varoma. This recipe takes advantage of that – with the flavour coming from a miso pesto that I’ve adapted from the cookbook Meals Made Easy (Murdoch Books, 2010). The pesto was a revelation and I’d love to use it on some fish in the future.
Serves 4
Ingredients
600g chicken breast, cut into 2.5cm thick strips
Salt and pepper, to season
2 cups broccoli florets
2 cups frozen peas
2 carrots, cut into 1 cm slices
Pesto
1 clove garlic, peeled
90g unsalted, raw cashews
1 bunch coriander, leaves only
2 tbsp white miso paste
70g light olive oil
Instructions
1. Make the pesto by putting all of the ingredients in the Thermomix bowl and pulse on Turbo for 2 seconds. Scrape down the sides of the bowl and pulse on Turbo for another second; remove to a small bowl
2. Cut a piece of wax paper to fit the Varoma tray, scrunch it up and lay it on the tray
3. Season chicken with salt and pepper, put chicken pieces onto the Varoma tray
4. Put the peas and carrots in the Varoma bowl and assemble the Varoma
5. Put 500g of water into the Thermomix bowl, close the lid and put the Varoma on top
6. Steam the chicken, peas and carrots for 15 minutes/Varoma/Speed 2
7. Add the broccoli to the Varoma bowl and steam for a further 5 minutes/Varoma/Speed 2 (or until the chicken is cooked through)
Tips and Hints
1. If you’re making this ahead of time to take to work, change the cooking time in Step 6 to 20 minutes and put the peas and broccoli in lunch container. The vegetables will cook when you reheat the dish in the microwave.
[Last Updated: July 20, 2014]
if we have to eat 
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