Chilli Yoghurt Chicken with Mango Rocket Salad

This chicken develops more and more flavour the longer you let it marinate but if you're in a hurry it still tastes amazing if you cook it right away.

We served it with the Mango Salad and the flavours work perfectly but it's also great with some simple steamed greens as a winter dish.

Prep time: 5 mins
Cook time: 8 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 tablespoons of unsweetened coconut yoghurt

1 generous 1/2 teaspoon of your favourite chilli powder

1 pinch of sea salt

zest of 1/4 lime

125 grams of chicken breast, sliced

Dressing

2 teaspoons of fresh lemon juice

1/2 teaspoon of pure honey

1/8 teaspoon of Dijon mustard

1 teaspoon of extra virgin olive oil

1 small garlic clove, crushed

1/2 teaspoon of chopped fresh parsley

sea salt & cracked pepper to taste

Salad Ingredients

30 grams of baby rocket

1 medium mango cheek, diced

1/2 long red chilli, sliced

1 long green shallot/scallion, sliced

Method

Mix coconut yoghurt, chilli powder, salt and zest. Add chicken and coat well. You can cook immediately or marinate for 1 hour or more.

Once ready to cook heat a non-stick pan or bbq to medium high and grease well. Cook chicken for 5-8 minutes, it will depend on the thickness of the chicken.

Meanwhile blend all dressing ingredients in a small screw top jar or whisk in a small bowl, set aside.

Toss all of the salad ingredients in a bowl and pour over the dressing. Toss gently to coat and place on your serving plate.

Serve chicken over the prepared salad.

Calories: 336
Protein: 30.6
Carbs: 18
Fibre: 3.7
Fat: 14.2

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