Chicken With Mango Salsa

Portions:4
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Ingredients

  • 1 large mango peeled, stoned and diced
  • 1 small red onion diced
  • 1 red chilli deseeded and finely diced
  • large bunch of parsley chopped
  • 2 tablespoons olive oil
  • juice of ½ lime
  • 4 boneless skinless chicken breasts, about 150 g each
  • 2 garlic cloves halved
  • pepper

Instructions

  • Mix together the mango, red onion, chilli, parsley, 1 tablespoon of the oil and the lime juice in a bowl.
  • Set aside.
  • Place the chicken breasts between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet.
  • Rub with the cut garlic, sprinkle with pepper and drizzle with the remaining oil.
  • Heat a large griddle pan over a medium-high heat and cook the chicken for 3–4 minutes on each side until cooked through.
  • Serve with the salsa.

Notes / Tips / Wine Advice:

For chicken & mango toasts,

spread 4 slices of gluten-free wholemeal bread with 1 tablespoon gluten-free mango chutney each, then top each one with 3–4 spinach leaves, a few coriander leaves and 50 g sliced ready-cooked chicken. Sprinkle over 75 g grated Cheddar cheese and cook under a preheated grill for 3–4 minutes until bubbling and golden.
Calories per serving 294

Nutritional Information

Calories: 265 kcal
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Course Chicken / Main Dish
Diets Gluten Free