One pan mango and lime coconut chicken

One pan mango and lime coconut chicken If you are looking for the perfect summer dinner, this one pan mango and lime coconut chicken is a winner. Fresh but aromatic, filling but light. Swap the protein around for salmon or tofu and use whatever veg you may have laying around in your fridge! 417kcal and 40g protein You will need to serve 2 2 chicken breasts 1 tin coconut milk (light or regular) 2 limes 200g diced fresh mango 1 banana shallot or 2 spring onions diced 1 red chilli, diced Soy sauce and fish sauce Ginger purée 2 cloves Garlic, minced 1-2 tsp sriracha Coriander 1 Red pepper Spinach Rice to serve Season your chicken fillets with salt and pepper. In a deep pan, heat some oil and sear the fillets on each side for 3-4 minutes until browned but they don’t need to be cooked all the way through. Whilst the chicken cooks, blend together the mango, coconut milk, 1 tbsp soy sauce and 1 tbsp fish sauce until smooth. Remove the chicken and sit to one side. Add in the diced shallot, 1 tsp of the chopped chilli, and both minced garlic cloves and stir on low heat for 2 minutes. Add in 1 heaped tsp of ginger purée. Pour in the blended mango sauce, grate in the zest of one lime, add 1-2 tsp sriracha and stir, bring to a gentle simmer. Once simmering add sliced red peppers and whatever extra veg you like. Sit the chicken fillets back into the sauce and allow to gently simmer for 6-8 minutes or until the chicken is cooked. Remove the chicken. Add in the spinach to wilt, the juice of one whole lime, and season to taste with extra lime, soy or fish sauce. Slice the chicken to serve. Finish each bowl with freshly chopped coriander, a scattering of diced chilli and serve with cooked rice or noodles.

Unbalanced

% Daily Values based on a 2,000 calorie diet