Instructions: Rinse chicken. Pat dry with paper towels. Place in resealable plastic food storage bag. Whisk together lime juice, 2 tablespoons mustard, olive oil, cumin, garlic powder and red pepper. Pour over chicken. Seal bag. Marinate in refrigerator 2 hours.

Combine 3/4 cup chicken broth, rice and remaining 1 tablespoon mustard in small saucepan. Bring to a boil. Reduce heat and simmer, covered, 12 minutes or until rice is almost tender. Stir in broccoli, carrots, and remaining 2 tablespoons chicken broth. Cook, covered, 2 to 3 minutes more or until vegetables are crisp-tender and rice is tender.

Meanwhile, drain chicken; discard marinade. Prepare grill for direct grilling. Grill chicken over medium coals 10 to 13 minutes or until no longer pink in center. Serve chicken with rice mixture.

This recipe yields 2 servings.

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