Coriander Lime Chicken with Chunky Mango Salsa

Coriander Lime Chicken with Chunky Mango Salsa

5 Minute Granola with Yoghurt & Almond Butter

Dietary Preferences:

Dietary Preferences:

Nut Free, Pregnancy, Dairy Free

Nut Free, Pregnancy, Dairy Free









  • 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)


  • 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


  • 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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