Chicken & Mango Madness
Cook the quinoa as packet instructions – We always use stock for a bit of added flavour.
Season the chicken with the paprika and the all spice. Bash the chicken with a rolling pin until it’s about 1cm thick.
Cut the red pepper into slices and the mango, feta and avo into bite size chunks.
Finely chop the coriander, mint and chilli.
Fry the chicken with the red peppers until both are cooked through and slightly blackened – don’t go too crazy otherwise the chicken will be dry.
Mix half the herb/chilli mix with the cooked quinoa and half through the avo, mango mix.
Add loads (our preference!) of fresh lime to both.
Plate up – quinoa as the base, then the chicken (slice it up into strips) and red peppers, then the avo/mango mix and then crumble your feta and cress on top.
Squeeze more lime if you’re game!
Variations & Options
Try it with pork or halluomi
2 Chicken breasts
1 Ripe Mango
1 Red Pepper
Bunch of Mint
Bunch of Coriander
30g Feta cheese
Bunch of Cress
Lime – to taste
1 tsp Smoked paprika
1 tsp All Spice
Olive oil to cook chicken
Chicken stock to add to quinoa