All of the flavour but none of the guilt makes this chicken on quinoa rice a sensational lunch idea. Proudly brought to you by Healthy Choice Asia
INGREDIENTS
- 1 cups (100g) of RICE PLUS Quinoa & Jasmine rice blend
- 1 teaspoons of Healthy Choices rice bran oil
- 3-4 chicken tenderloins
- 1/2 garlic clove, crushed
- 1/3 teaspoon Dijon mustard
- 1 ½ tablespoon low-fat natural yoghurt
- 1/2 tablespoon low-fat mayonnaise
- 1 baby cos lettuce, leaves separated
- 1 cup wild rocket leaves
- 10g parmesan, shaved with a vegetable peeler
PREPARATION
- Step 1 Cook the Rice Plus Quinoa and jasmine rice blend following packet directions. Set aside to cool completely. Heat the oil in a large chargrill pan or non-stick frypan over high heat. Cook the chicken tenderloins for 2-3 minutes each side until golden and cooked through. Cover with a lid and set aside off the heat.
- Step 2 For the Caesar greens, combine the garlic, mustard, yoghurt, mayonnaise and 1 tablespoons warm water in a bowl. Season to taste, add cos and rocket leaves and toss well to coat.
- Step 3 Divide the cooked Quinoa and jasmine rice among plates, then top with greens and chicken. Serve scattered with shaved parmesan.
RECOMMENDED PRODUCT
