Tropical Chicken with Mango Salsa and Coconut Rice

Tropical Chicken with Mango Salsa and Coconut Rice

Ready in 35 minutes Serves 4
This dish will appear in My Gluten-Free Bag on Sunday, February 24, 2019.

Ingredients

Coconut Rice

  • 1½ cups jasmine rice
  • ½ cup coconut cream
  • 1¾ cups water
  • ½ bag baby spinach
  • 1 courgette

Mango Salsa

  • 1 capsicum
  • 1 mango
  • ¼ red onion (optional, adults)

Chicken

  • 1 pack chicken breasts
  • 1 pack GF mango and lime glaze

Have Handy

  • Oil
  • Salt & Pepper

Steps

  1. Cook rice Preheat BBQ hot plate to medium-high (if using). Combine rice, coconut cream, water and a pinch of salt in a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Roughly chop spinach and grate courgette. Fold through cooked rice.
  2. Prep veggies Dice capsicum and mango 1cm and finely dice onion, if using. Toss in a bowl with a drizzle of oil and vinegar and season to taste.
  3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Alternatively, cook chicken on BBQ hot plate. Remove from heat and drizzle over mango and lime glaze. Leave some chicken plain for fussier little foodies. Cover and rest for a few minutes then slice thickly, reserving any resting juices.
  5. Serve rice and chicken, drizzled with glaze and resting juices and mango salsa on the side. Sprinkle with chilli flakes for a bit of heat for adults.

Nutritional Information

Energy 2599 kj
621 kcal
Protein 38.6g
Carbohydrate 74.2g
Fat 18.7g