Jerk Chicken With Mango Salsa And Rice Salad

Jerk Chicken With Mango Salsa And Rice Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 9, 2018.

Mangoes have an oval stone. Once you have peeled the mango, cut as close to the stone to remove as much flesh as possible.



  • 100g Japanese brown rice
  • 1 broccoli, diced 1-2cm
  • 1 courgette, grated
  • 1 carrot, grated
  • 1 tomato, diced 1cm
  • 1 Tbsp vinegar
  • 1 tsp honey


  • 1 pack chicken breast steaks
  • 1 pack jerk spice


  • 1 mango, diced 1cm
  • ½ bunch coriander, chopped
  • 1 pack mango coconut sauce
  • 150g yoghurt

To Serve

  • 1 pack coconut chips


  1. Bring a pot of hot salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook rice. Cook rice in pot of boiling water for 18 minutes. Add broccoli to pot and cook a further 2-3 minutes, until tender. Drain, rinse briefly under cold water and leave to drain well.
  3. Prep & cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Pat chicken, rub with jerk spice and season with salt. When rice has 10 minutes cook time remaining, cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook on BBQ.
  4. Prep mango ingredients. Add all mango ingredients to a bowl and toss well to combine
  5. Finish rice. Add cooked rice and broccoli to a bowl, along with all remaining rice ingredients. Toss well to combine and season.
  6. Thinly slice chicken, reserving any resting juices.
  7. Serve rice topped with chicken and drizzle over resting juices. Spoon over mango and sprinkle over coconut chips.

Nutritional Information

Energy 1582 kj
378 kcal
Protein 39.4g
Carbohydrate 34.5g
Fat 7.6g