Serves 2
Cooking time: 20 minutes
Ingredients
For the 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
For the 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
220g packet of Tilda Super Grains Sweet Potato, chilli and coconut
Method
- Place the spices, crushed chillies and sea salt in a small bowl and combine.
- 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).
- 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.
- 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.
- 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.
- Open the Tilda Rice packet and place in the microwave and cook for 3 minutes.
- 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.
