Cook & Prep time: 40 minutes
Calories: 300-400
Serves 1
  • 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
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.