| Servings | serves |
Ingredients
- 420 grams Mango Slices in syrup, drained
- 165 ml Coconut Cream Light
- 1⁄3 cup Chicken Stock Salt Reduced
- 1 teaspoon Olive Oil
- 2 Garlic Cloves crushed
- 1 Red Chilli finely chopped
- 4 Chicken Breast Fillet trimmed of fat
- 1 cup Basmati Rice
- Coriander Sprigs to serve
- 400 grams Green Beans trimmed, steamed, to serve
- 300 grams Broccoli cut into small florets,trimmed, steamed, to serve
Ingredients
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Instructions
- Put the mango slices, coconut cream and stock in a food processor. Process until smooth. Set aside.
- Heat the oil in a large non-stick frying pan on medium. Add the garlic and chilli. Cook, stirring, for 1 minute. Add the chicken fillets. Cook on each side for 1-2 minutes or until lightly browned.
- Add the mango purée to the frying pan. Stir to combine. Reduce the heat to medium-low. Cook, covered, for 12-15 minutes or until the chicken is just cooked.
- Meanwhile, cook the rice in a medium saucepan of boiling water, following packet directions. Drain well.
- Divide the chicken and sauce between plates. Top with coriander sprigs to serve. Accompany with the rice, green beans and broccoli.
Recipe Notes
PER SERVE: 1885kJ, protein 38.5g, total fat 7.6g (sat. fat 4.2g), cholesterol 73.8mg, carbs 52.4g, fibre 7.7g, sodium 129.6mg. Carb exchanges: 3½. GI estimate: medium.
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