Cajun chicken with mango & quinoa

Name: Cajun chicken with mango & quinoa
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 270 g pack British chicken Cajun-marinated breast fillets; 1 red Romano pepper; 200 g pack avocado & feta side salad; 2 trimmed salad onions, roughly chopped; 25 g pack coriander, leaves and stalks separated; 1 lime, juice of ½, the rest cut into wedges; 280 g pack mango chunks

Feisty chilli and paprika chicken meets cooling mango in this easy salad bowl full of zing and texture.

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein3 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

270g pack British chicken Cajun-marinated breast fillets
1 red Romano pepper
200g pack avocado & feta side salad
2 trimmed salad onions, roughly chopped
25g pack coriander, leaves and stalks separated
1 lime, juice of ½, the rest cut into wedges
¾ x 280g pack mango chunks

Method

Preheat the oven to 190°C, gas mark 5. Put the chicken onto a baking sheet and place the whole pepper next to it. Roast for 25 minutes, until the chicken is cooked through, there is no pink meat and the juices run clear.
Remove the tray from the oven and leave the chicken to rest for 5 minutes. Put the pepper into a bowl and cover to cool. Meanwhile, in a small food processor, blitz ½ the leaves from the side salad pack with the salad onions, ½ the coriander leaves and all the stalks, the lime juice and the dressing from the salad pack. Season.
Remove and discard the skin, stalk and seeds from the pepper, then cut into chunks. Slice the chicken across each fillet.
Pile the quinoa, avocado, feta and remaining leaves from the salad pack onto a serving plate with the pepper, mango, the remaining coriander, chicken and any resting juices. Serve with the coriander salsa in a small bowl ready to drizzle over and lime wedges.

Cook’s tip

For a quick no-cook version of this, grab a 435g pack plain or tandoori roast chicken thighs (the flavours will still all work). Slice the meat from the bones. Use a jar of roasted peppers instead of roasting your own. Any leftover mango can be kept in the fridge for breakfast the next day.