Monday, August 17, 2015

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


  • 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.

  • 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

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