Easy and simple lunch packed full of flavour!
Weight loss / Shred / Maintain
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.
Download PDF here Sweet-mustard-chicken-salad
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