Recipe

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

Sep 06, 2016 7:14am
  • 5 mins preparation
  • 6 mins cooking
  • Serves 2
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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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