Wash and dry the fresh produce. Core and dice the apple, chop the spinachleaves.
Peel and chop the cloves of garlic.
Place in a bowl the diced apple, add the applecidervinegar, salt and pepper then mix it and set aside to marinate, stir occasionally.
Combine the honey mustard sauce ingredients
Whisk together the honey, mustard, oliveoil, balsamicvinegar, lemonjuice, minced garlic, a pinch of salt and pepper.
Cook the Rice and Chicken, Steamed the Spinach Leaves
Heat a drizzle of oil to the pan and add to the rice. Cook for 2-3 minutes then pour over 1 cup of water, cover and cook for about 12 to 15 minutes or until the rice is tender.
Heat 1 tsp of olive oil and add the spinachleaves to it. Cook and stirring occasionally 1 to 2 minutes.
Add the choppedgarlic and red pepper flakes, season with salt and pepper. Cook, stirring frequently until slightly softened (1 to 2 minutes).
Add ¼ cup of water and cook, stirring occasionally, until the spinach leaves are wilted and the water has cooked off.
Transfer to a bowl, season with salt and pepper if desired and to keep warm.
Wipe out the pan.
Add salt and pepper to both sides of the chicken.
In the same pan heat 1 tsp olive oil and add the seasoned chicken. Cook 6 to 7 minutes per side or until cooked through.
Finished the Rice and Serve
Add the marinatedapple to the cookedrice, season with salt and pepper and stir to combine.
Serve the cooked chicken with the apple rice and cooked spinach leaves. Top the chicken and rice the finished sauce and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.