I’ve got a secret. I hate cooking rice. I have contemplated getting a rice cooker – but it’s just another appliance. You know what I am in love with…brown steam basmati rice and quinoa from Tilda. I love it so much and so do the boys. It inspired me to whip up this grilled chicken salad with mango. It uses our favourite rice, along with the last of this season’s mangos.
The boys actually eat packets of it plain – like we would maggi chicken noodles back in the day {when people didn’t go crazy over what people were feeding their children}. So I knew that when I combined the rice with grated carrot and roasted broccoli {their favourite veggies} that we would be on to a winner.
GRILLED CHICKEN SALAD WITH MANGO
1 lemon
1 head of broccoli
20 grams of slivered almonds
2 free range chicken breasts
2 carrots
10 grams of mint
1 mango
500 grams of brown rice and quinoa
Olive oil
sea salt
Preheat the oven to 200 degrees. Cut the broccoli into small florets and place on a baking tray. Toss the broccoli in a little olive oil and salt and roast for 15 minutes. Remove from the oven and toss with a little lemon juice and then set aside.
Place the almonds on a baking tray and roast for 4-5 minutes until golden.
Season the chicken with olive oil and salt before chargrilling for 4 minutes each side. Transfer the chicken on the chargrill to the oven for 10 minutes at 180 or until cooked through.
Coarsely grate the carrot, shred the mint and cube the mango.
Heat the brown rice and quinoa as per the packet instructions and then combine in a large bowl with the broccoli, almonds, grated carrot, shredded mint, mango, 1 tbsp of oil, 1 tbsp of lemon juice, lemon zest and seasoning.
Slice the chicken and arrange on top of the salad.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
