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Recipe: Grilled chicken salad with mango

March 21, 2017 by Shari

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.

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Filed Under: Dinner, recipe Tagged With: almonds, broccoli, brown rice, carrots, Chicken, eat the rainbow, healthy dinner ideas, healthy dinner inspiration, healthy dinner options, healthy dinners, lemon, mango, mint, olive oil, one family meal, quinoa, recipe, seasonal eating, seasonal produce

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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