Ingredients
Chicken
450g Chicken breast
1/4 cup Lime juice
1 Tbsp Soy sauce
1 tsp Crushed garlic
1 tsp Cumin
1 Tbsp Honey
1 handful Chopped coriander
1 tsp Olive oil (to cook the chicken)
Salsa
1 med avocado
1/4 Red onion
1 Mango
1 sml Red capsicum
1 handful Coriander
2 Tsp olive oil
1 Squeeze of lime juice
Salt and pepper
1 pinch Chilli flakes
100g White rice
Methods
To make the chicken marinade, mix together 3/4 of the lime juice, soy sauce, garlic, cumin, honey and chopped coriander. Add salt and pepper to taste.
Place the marinade in a bowl or seal-able bag along with the chicken. Refrigerate and let it sit for 30 minutes to overnight.
Cook the rice as per packet instructions
Once the chicken has marinated, heat a pan with the olive oil over a medium heat and fry until cooked through.
Remove from the pan and let it rest for a few minutes before slicing.
To make the salsa, chop up the mango, avocado and capsicum into cubes. Finely dice the red onion and roughly chop the remaining coriander.
Toss together with the lime juice and olive oil. Season well with salt and pepper.
Serve the chicken on top of cooked rice and top with the fresh salsa.
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