Cook & Prep time: 40 minutes
Calories: 300-400
Serves 1
INGREDIENTS:
  • Chicken breast
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 2 garlic cloves, grated
  • ½ lime, juiced
  • 1 tbsp honey
  • Light coconut milk
  • Basmati rice
  • Mango Salsa:
  • ½ mango, roughly chopped
  • ¼ red onion, sliced
  • ½ avocado, roughly chopped
  • Olive oil
  • Pomegranate seeds
  • ½ red chilli, finely diced
  • Fresh mint, finely chopped
  • Seasoning
  • Rocket leaves, to serve
  • Sriracha sauce
METHOD:
1. Cook the rice as per the cooking instructions but instead of using water use coconut milk in the same measurements as you would normally.
2. Pop the chicken breast into a bowl and add in the cumin, garlic and seasoning. Make sure the chicken is completely coated in the seasoning mixture then pop it onto a hot pan with some olive oil. Cook for 10 minutes on one side then flip and low the heat to a medium for a further 10 minutes. Make sure to cut into your chicken before serving to ensure its cooked through. Once the chicken is done mix together the juice of half a lime and a tablespoon of honey then brush this over the chicken with a brush. Leave it to side or else pop into a warm oven.
3. Prepare the mango salsa by adding all the ingredients into the bowl and giving it a gentle mix together, be careful to damage the avocado.
4. Serve it up by putting a bed of rice down first followed by some salsa, the chicken breast to follow and a small bit of salsa on top. Garnish the dish with some coriander leaves, a drizzle of sriracha sauce , some rocket & a wedge of lime.