Chicken and Veg with Pepper Dressing
Try this chicken recipe for your next midweek meal, its low in salt, low in sugar, low in saturated fat and packed with protein!
- 90 mins
- Moderate
- 4
Ingredients
Wild Rice 50 g
Brown Rice 125 g
Mustard 40 g
Rapeseed Oil 35 ml
Water 30 ml
Red Wine Vinegar 15 ml
Pepper 1 g
Chicken 260 g
Broccoli 150 g
Tomatoes 300 g
Spinach 100 g
Mint 5 g
Instructions
Bring a large pan of water to the boil, add the wild rice and boil for 12 minutes. Add the brown rice and continue to cook for 15-20 minutes, until both types are cooked. Drain.
To make the dressing whisk the mustard and oil together in a bowl to form a paste. Add the water and vinegar. Season with pepper to taste.
Poach the chicken for 15-20 minutes until fully cooked. Leave to cool slightly then cut into bite-sized pieces.
Boil the broccoli, keeping it crunchy. When cooked cut into chunks.
Chop the tomatoes into chunks and coarsely chop the spinach and mint.
Toss the ingredients together in a bowl and add as much dressing as desired. Serve.
