Super Grains - Cajun chicken and Mango Salsa
35 mins- Serves 2
- Extra Healthy
- Prep: 15 mins
- Cook: 20 mins
Spicy Cajun flavours are met with the sweet, tangy and spicy flavours of the salsa that all work in harmony to create a delicious multi-sensory experience.
- Wholegrain
Ingredients
Cajun Chicken
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp crushed dried chillies (to taste)
- Pinch of sea salt
- 2 chicken breasts (skinless and boneless)
- 1 garlic clove, crushed
- ½ lime, juiced
- 3 tsp light olive oil
Mango Salsa
- 1 small ripe mango, flesh diced into small chunks
- 4 cherry tomatoes, quartered
- 1 small handful of fresh coriander, chopped
- ½ lime, juiced
- ½ fresh red chilli, finely chopped (to taste)
- Pinch of sea salt
Side
- 220g packet of Tilda Super Grains Sweet Potato, chilli and coconut
Cook
-
Place the spices, crushed chillies and sea salt in a small bowl and combine.
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Put the chicken breasts in a large freezer bag along with the spice mix, garlic, lime juice and 1 tsp of olive oil. Seal the bag then shake and rub to combine the meat and spices (you can do this anytime you like before and keep in the fridge).
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To make the salsa, place the mango, tomatoes, coriander, lime juice, chilli and sea salt in a medium-sized bowl and combine then place in the fridge to keep cool.
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Place the freezer bag on a firm surface and bash the chicken breasts with a rolling pin or back of a serving spoon and flatten until roughly 1cm thick.
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Set a griddle or large non-stick frying pan over a medium heat and heat the remaining 2 tsp of oil. Once hot, place the chicken breasts in the pan and cook for about 5 minutes either side until cooked through. Once cooked, remove the chicken from the pan and set aside on a plate.
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Open the Tilda Rice packet and place in the microwave and cook for 3 minutes.
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To serve, divide the Super Grains between two large shallow bowls or plates. Slice the chicken and place on top of the rice alongside a serving of the salsa.
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