Mango & Coriander Tossed Chicken

Happy Monday!

I made a pretty tasty salad last week and thought I would share it. The dressing is the winning element.... from an unlikely combination.

Mango and Coriander Chicken

2 ppl
Time: 30 mins all up

Ingredients

• 2 small chicken breasts
• 2 tbsp coconut oil
• 1 tbsp fresh ground chili 
• 1/2 cup coconut flakes
• 1/2 avocado
• Big handful of mixed tomatoes, chopped in half.
• handful mixed leaves (whatever you fancy)
• 1 small bunch coriander
• 1/2 mango, diced.
• 1/2 red onion, finely chopped.

Method:

• Mix together 1 tbsp coconut oil with the fresh chili. Roll the chicken in the mixture then roll it in the fresh coconut.
• Put this in an oven proof dish and bake for around 20 minutes.
• Mix together half the fresh coriander with the tomatoes, onion and the avocado.
• In a blender mix the mango with 1 tsbp of coconut oil and a nice handful of coriander, a dash of salt n pepper too, blitz it..
• Drizzle this over the tomato salad and give it a toss. Plate up the mixed leaves then top with salad and the baked chicken, sliced.
• Serve and let your taste buds be delighted.

K x