Low carb miso chicken loaded slaw

Method:

Prep it

1. Boil a kettle of water.
2. Pat chicken dry.
3. Cut chicken into steaks by placing your hand flat on top of chicken and slicing through horizontally.

Cook it

1. Heat oil in a fry pan on medium-high.
2. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through and golden.
3. Add miso paste and soy sauce and turn chicken to coat.
4. Cook for 1-2 minutes, until miso sauce is sticky.
5. Set chicken aside to rest, then slice and return to pan with resting juices.
6. Add edamame to pot of boiling water, return to the boil and cook for 5 minutes.
7. Drain and rinse under cold water to cool and set aside.

Toss it

1. Grate carrot.
2. In a bowl, mix mayonnaise and sesame oil together.
3. Add carrot, cabbage, and edamame to the bowl.
4. Toss to coat.

Finish it

1. Peel and slice avocado.
2. Cut cucumber in half and thinly slice on an angle.

Eat it

1. Fill bowls with slaw and top with chicken, avocado and cucumber.