Working in the middle of the countryside has so many merits: beautiful scenery, a peaceful atmosphere, and the chance to step away from the hustle and bustle of the city for a little while each day. Idyllic as this may sound, let’s be real – I want after work cocktails, to be a stone’s throw from the beach, and for my Friday routine to involve rolling out of work and into Revenge before I can say ‘happy hour’.
You may have noticed by now that my love affair with food is pretty intense, so I’m also incredibly jealous of anyone who can just pop out for some sneaky mid-week falafel or a sushi platter when it takes their fancy. Fortunately for my bank balance and belly fat, however, I’m very much at the mercy of the packed variety when it comes to weekday lunches.
Taking inspiration from Itsu, a healthy Japanese lunch spot and one of my favourite places to eat in Brighton, I’ve come up with this tasty Slimming World (and lunchbox) friendly recipe for Instant Miso Chicken Rice Pots. They come in at just 1.5 syns each, are wonderfully filling, and offer the perfect opportunity to use up any leftover meat/veg from your fridge. If I close my eyes and pop on a recording of seagulls attacking small children, it’ll be just like being in Brighton!
2 cups cooked brown rice
2 cups cooked chicken
1 carrot, shredded
6 spring onions, sliced
4 level tsp miso paste (0.5 syns each)
4 level tsp mirin (1 syn each)
4 tbsp dark soy sauce
1. Divide the brown rice, cooked chicken, shredded carrot and sliced spring onion into 4 heatproof lunch pots.
Cooked brown rice
Shredded carrot & spring onion
2. Repeat with the miso paste, mirin and soy sauce. I made the dressing in these cute little Tupperware pots, but you could just put it on top of the other ingredients if you don’t have any.
Miso paste, mirin and dark soy sauce
3. When you’re ready to eat, add your dressing (if it’s in a separate pot) and pour over boiling water to cover.
4. Stir well & enjoy!
Let me know if you try this or any of my other recipes – I’d love to know what you think.