Grilled Chicken with Caesar Greens on Quinoa rice

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 PH.

• 1 cups (100g) of RICE PLUS Quinoa & Jasmine Rice Blend
• 1 teaspoon 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

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.