2 table spoons TAU organic extra virgin Greek olive oil
2 table spoons mustard Pommery
2 table spoons wild flower honey (this strong-tasting honey is a perfect combination with the mustard)
½ lemon, juiced
1 garlic clove, chopped finely
1 table spoon fresh thyme
Combine all the marinade ingredients together in a bowl.
Place the chicken breasts in a bowl with all the marinade and let it marinate for 4 hours in the fridge.
Place the chicken breasts with the marinade in an oven safe dish and cook at 350°F for around 30-40 minutes or until the juices are clear when you cut in the center of the breast.
In the meantime, put the rice with the 2 cups of chicken broth (or water) in a pot and cook on low heat for approximatively 30 minutes without stirring. Remove from heat and let steam, covered for 10 minutes. The fluff with a fork.
Serve the desired quantity of rice over a bed of spinach and place the chicken breast on top. Garnish with lemon slices. Add salt and pepper to taste.