ingredients

Tap an ingredient to tick it off as you go.

Chicken

• ✓2 large chicken breasts, sliced in half horizontally
• ✓2 tbsp whole grain mustard
• ✓4 tbsp djion mustard
• ✓3 tbsp honey
• ✓Pinch of chilli flakes
• ✓Salt and pepper

Rice

• ✓1/2 cup basmati rice, uncooked & washed
• ✓1 & 1/4 cup of chicken stock
• ✓1 small brown onion
• ✓1 tbsp butter
• ✓1 tsp. sesame seeds (optional)
• ✓1 tbsp fresh coriander (optional)

Broccoli

• ✓1 small head of broccoli
• ✓Salt and pepper, to taste

method

Tap a number when you've finished that step.

1. 1

   Add honey, Dijon mustard, whole grain mustard, chilli flakes, salt and pepper in a bowl and mix well. reserve 1 tbsp of the mixture and set aside. Pour the remaining mixture over the chicken and leave to marinate for 20 minutes.

2. 2

   In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes.

3. 3

   Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook.

4. 4

   In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes and sprinkle with salt and pepper.

5. 5

   Remove broccoli from the pan and begin to cook the chicken breasts. Cook for 3-5 minutes on the pan (each side) or until cooked to your liking. Slice the chicken into strips.

6. 6

   Serve with rice, broccoli and a drizzle of the mustard mixture that you set aside earlier.