Fruity rice salad with grilled mustard chicken

Serves: 2
Time to make: 30 mins

Total cost: $ 14.80 / $ 7.40 per serve

(at time of publication)

Fruity rice salad with grilled mustard chicken

Ingredients
Nutrition Info.(per serve)

½ cup brown rice
2 spring onions, finely chopped
5cm piece ginger, finely chopped
2 tablespoons sultanasgolden raisinsX
2 tablespoons chopped dried apricots
2 cups rocketarugulaX
2 stalks celery, finely chopped
2 cups small broccoli florets, blanched
½ cup fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2½ teaspoons mustard
½ teaspoon reduced-salt soy sauce
300g skinless, boneless chicken thighs
spray oil
fresh coriandercilantroX, to garnish

Nutrition Info

Kilojoules 2500kJ
Calories 598cal
Protein 38g
Total fat 21g
Saturated fat 4g
Carbohydrates 60g
Sugars 23g
Dietary fibre 8g
Sodium 380mg
Calcium 140mg
Iron 4mg

Instructions

1 Preheat grill or barbecue to high. Cook brown rice following packet instructions. Cool (see tips).

2 In a large bowl, place cooked, cooled rice, spring onions, ginger, sultanas, apricots, rocket, celery and broccoli. In a small bowl, combine orange juice, balsamic, oil, ½ teaspoon of the mustard and the soy sauce. Add dressing to salad and toss to coat.

3 Spread remaining mustard over chicken and spray with oil. Grill chicken for 10-15 minutes, or until cooked through. Set aside to rest then slice into thick slices.

4 Serve chicken on fruity rice salad, garnished with coriander.

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