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METHOD

In a bowl, combine the mustard, rice malt syrup, smoked paprika and garlic powder, and season with salt and pepper. Give it a good stir and then add the chicken and coat well.

 

Preheat the sandwich press and cook the chicken with the lid down for about 4 minutes (alternatively, cook the chicken for about 4 minutes on each side in a non-stick frying pan).  Set aside on a board to rest.

 

Place the chicken, rice and spinach leaves on your plate and top with the chilli.

INGREDIENTS

¼ cup (60g) English mustard

1 tbsp rice malt syrup

1 tsp smoked paprika

½ tsp garlic powder

2 chicken tenderloins

½ cup cooked brown rice

½ cup (25g) baby spinach leaves

1 fresh chill, finely sliced