Sesame Almond Chicken and Miso Pumpkin Puree
1 tbsp. olive oil
½ cup (55g) almond meal
2 tbsp. corn flour
1 tbsp. sesame seeds
½ tsp. Chinese five-spice mix
⅓ cup (80ml) light coconut milk
17.5 oz. (500g) chicken tenderloins
2 tsp. coconut oil
2 tsp. white miso paste
7 oz. (200g) broccolini
7 oz. (200g) green beans
lemon wedges, to serve
salt and pepper
Preheat the oven to 400°F (200°C). Line 2 baking trays with baking paper. Place the pumpkin on one of the trays and rub with 1 tablespoon of olive oil. Place the tray in the oven and bake the pumpkin for 25 minutes or until tender.
Meanwhile, combine the almond meal, cornflour, sesame seeds and Chinese five-spice mix in a large dish.
Place the coconut milk in a separate dish. Taking 1 tenderloin at a time, dip it into the coconut milk to coat, and then dip the chicken into the almond mixture to coat. Place on the earlier prepared tray. Repeat this process with the remaining chicken tenderloins.
Heat the coconut oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2-3 minutes on each side, until cooked through.
Cook the broccolini and green beans in slightly salted water for around 5-7 minutes, until tender.
Place the roasted pumpkin and miso paste in a food processor and blitz until smooth. Season to taste with salt and pepper.
Serve the chicken with the pumpkin puree, cooked beans and broccolini, and lemon wedges.