I got inspiration for this recipe whilst travelling in Florida.
I was looking for something semi-clean to eat and found something similar to this in one of the restaurants, Not sure exactly how clean it was so I recreated it with fresh Ingredients when I got back home and the result is just delicious!
Ingredients - Serves 4
600g Chicken Fillets
135g Nandos Mango and Lime Marinade plus extra for basting
150g Sugar Snaps Peas
1 Small Head of Brocolli (cut into small florets)
250g Pak Choi (chopped)
1 Small Red Pepper (cut into fine strips)
200g Wholegrain Rice (Dry Weight)
Teaspoon of Olive Oil
For the Salsa
1 Small Mango
250g Baby Plum Tomatoes
1 Small Red Onion
1 Small Bunch of Coriander
Marinade the chicken fillets in the Lime and Mango Marinade for at least two hours before cooking. For best results I would recommend leaving overnight.
Peel the Mango and along with the Plum Tomatoes and Onions dice into small square chunks.
Mix together in a bowl and add the roughly chopped Coriander.
Cut the Lime in half and squeeze the Lime juice over the Salsa and mix thoroughly.
Refrigerate until needed.
Add the marinated Chicken Fillets to a hot griddle pan and cook for 25 minutes or until thoroughly cooked, basting them with extra marinade and turning every so often.
Whilst the chicken is cooking, bring a large pan of water to the boil and cook to the instructions on the packet.
For extra convenience microwave rice can be used. Allow half a pack of microwave rice per person.
When the chicken has 5 minutes left to cook, heat a teaspoon of olive oil in a large wok.
Throw in the Sugarsnap Peas, Brocolli, Red Pepper and Pak Choi and Stir Fry for 5 Minutes.
When cooked arrange the Veggies on a Plate and Layer the Rice and Chicken Breast on the top. Garnish with the Mango Salsa.
(Don't Forget to Make Someone Else Wash Up!)