CHICKEN WITH MANGO SALSA AND STICKY COCONUT RICE
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.