Name: Dijon chicken with brown and wild rice and spinach pesto
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2
Ingredients: 175 gram chicken thigh, trimmed of any fat and skin removed; 1/2 teaspoon Dijon mustard; 1/2 teaspoon olive oil; salt to taste; 1 250g packet UNCLE BEN’s® Brown & Wild Rice; 75 millilitre vegetable stock or water; 1/2 teaspoon lemon zest; 50 gram crumbly feta; 1/2 cup watercress, rinsed and drained; 1/2 lemon, to serve; Spinach pesto (makes 1 cup); 150 gram spinach; 30 gram toasted cashews; 30 gram grated parmesan; 80 millilitre olive oil; 1/2 teaspoon salt

Dijon chicken with brown and wild rice and spinach pesto

Mustard-coated chicken strips are a delicious addition to this wild rice salad, swirled through with spinach pesto, lemon and feta

Dijon chicken with brown & wild rice and spinach pesto

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Serves 2

Prep

Cook

Total

11M

This UNCLE BEN’s® Rice & Grains recipe has been developed by celebrity chef Mike Van De Elzen, and guided by the Mars Food Nutrition Criteria.

Ingredients

175 gram chicken thigh, trimmed of any fat and skin removed

1/2 teaspoon Dijon mustard

1/2 teaspoon olive oil

salt to taste

1 250g packet UNCLE BEN’s® Brown & Wild Rice

75 millilitre vegetable stock or water

1/2 teaspoon lemon zest

50 gram crumbly feta

1/2 cup watercress, rinsed and drained

1/2 lemon, to serve

Spinach pesto (makes 1 cup)

150 gram spinach

30 gram toasted cashews

30 gram grated parmesan

80 millilitre olive oil

1/2 teaspoon salt

Method

1.Slice chicken thigh thinly and put in a bowl with mustard, olive oil and salt.

2.Stir to evenly coat the chicken. Heat a large pan or wok over a medium-high heat, add chicken and sauté for 2 minutes.

3.Empty rice packet into the pan, stir, then add stock and lemon zest. Continue to cook for 3-4 minutes.

4.Transfer rice mix to a bowl and stir through ¼ cup spinach pesto. Divide between two serving dishes, crumble feta over the top and finish with watercress.

Spinach pesto

5.Bring a large pot of water to the boil. Add spinach and cook for 10-20 seconds. Remove spinach from pot and refresh in ice-cold water.

6.Place all ingredients in a food processor and pulse to combine. (You want to retain colour and some texture so don’t overdo it).

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Ingredients

Method

Spinach pesto

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