I got inspiration for this recipe whilst travelling in Florida.Â
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 IÂ recreated it with fresh Ingredients when I got back home and the result is just delicious!
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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
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For the Salsa
1 Small MangoÂ
250g Baby Plum TomatoesÂ
1 Small Red OnionÂ
1 Small Bunch of Coriander
1 Lime
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Instructions
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.
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Peel the Mango and along with the Plum Tomatoes and Onions dice into small square chunks.Â
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.
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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.
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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.
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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.
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When cooked arrange the Veggies on a Plate and Layer the Rice and Chicken Breast on the top. Garnish with the Mango Salsa.
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 Enjoy :-)
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(Don't Forget to Make Someone Else Wash Up!)
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