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	Chicken Paella
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	Honey Mustard Chicken With Avocado & Rice Salad
	Italian Rice and Tuna Salad
	Leek and Mushroom Risotto
	Moroccan Rice Salad With Lamb Chops
	Special Egg Fried Rice
	Spiced Pilau Rice
	Summer Vegetable Paella
	Tuna Rice
	Wholegrain Pesto Rice With Bacon

When You Want To Impress A Date But Are No Nigella Lawson

Honey Mustard Chicken With Avocado & Rice Salad

Serves 2
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Cost per Serving: £3.30

Ingredients
1 x 125g bag Uncle Ben’s Basmati Boil in Bag Rice
2 tbsp olive oil
1 x 280g pack chicken breast strips
1 x 100g pack asparagus tips and cut into 2.5cm lengths
2 tbsp clear honey
1 tbsp wholegrain mustard
Freshly squeezed juice of ½ lemon
Salt and freshly ground black pepper
1 small ripe avocado, halved, stone removed and diced
Mixed salad leaves to serve

Method

1. Cook Uncle Ben’s Boil in Bag Rice according to the instructions on the packet
2. Meanwhile heat 1 tbs of olive oil and stir fry the chicken and asparagus for 8-10 minutes until the chicken is well browned and the asparagus is tender
3. Whisk together the remaining 1 tbs of olive oil with the honey, mustard, juice of ½ lemon and seasoning 4. When cooked, add Uncle Ben’s Boil in Bag Rice to the chicken and asparagus mixture. 5. Mix thoroughly with the dressing and the avocado. Heat through for a further 2-3 minutes until piping hot 6. Divide the salad leaves between serving plates, top with the chicken and rice. 7. Serve immediately with ciabatta bread

Nutritional Information (per serving)
623kcals
42g protein
24g fat (of which 4.5g saturated)
61g carbohydrate (of which 12g sugars)
4g fibre
0.5g salt

COOK’S TIP:

‘Use walnut oil instead of olive oil to add a delicious nutty flavour’

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