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2 chicken breasts 2 tablespoon dijon mustard 2 tablespoon whole grain mustard ¼ maple syrup 1 avocado 1 peach 2 handfuls mixed baby salad leaves 2 cups brown basmati and wild rice mix 2 tablespoon mixed seeds
In a small bowl mix the mustards and maple syrup together in a small bowl. Marinade will be thick.
Reserve 2 tablespoon of the dressing and set aside.
Put the chicken breasts in the marinade and leave for 20 minutes.
If making the rice at the same time, cook it now according to the package instructions.
Grill the chicken for 20 minutes or until cooked.
Let the reserved dressing down with 2-4 tablespoon of water.
Place the cooked rice in the bottom of a bowl and layer with the remaining ingredients.
Calories: 644 kcal | Carbohydrates: 64 g | Protein: 38 g | Fat: 27 g | Saturated Fat: 3 g | Cholesterol: 72 mg | Sodium: 480 mg | Potassium: 1243 mg | Fiber: 12 g | Sugar: 7 g | Vitamin A: 505 IU | Vitamin C: 16.3 mg | Calcium: 75 mg | Iron: 4.7 mg