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Honey Mustard Chicken with Avocado & Rice Salad
with UNCLE BEN'S Boil in Bag Basmati Rice
Add this recipe to my favourites- Serves:
- 2
- Preparation time:
- 30 mins
Ingredients
- 125 g UNCLE BEN'S Boil in Bag Basmati Rice
- 2 tbsp olive oil
- 280 g chicken breast strips
- 100 g asparagus tips, cut into 2.5 cm lengths
- 2 tbsp clear honey
- 1 tbsp wholegrain mustard
- 1/2 lemon
- pepper
- 1 small ripe avocado, halved, stone removed and diced
- mixed salad leaves
Why not try?
Use walnut oil instead of olive oil to add a delicious nutty flavour
Method
- Cook the rice according to instructions on the packet
- Meanwhile heat 1 tbsp of olive oil and stir-fry the chicken and asparagus for 8-10 minutes until the chicken is well browned and asparagus is tender
- Whisk together the remaining 1 tbsp of olive oil with the honey, mustard, juice of half of lemon and seasoning
- When cooked, add the rice to the chicken and asparagus mixture
- Mix thoroughly with the dressing and the avocado. Heat through for a further 2-3 minutes until piping hot
- Divide the salad leaves between serving plates, top with the chicken and rice
- Serve immediately with ciabatta bread
* All ingredient and GDA information correct as at 1st March 2010. Please check pack details should you require any
further information.
