Ingredients:
2 small (120g each) chicken
breast fillets, fat and sinew removed
Handful
broccoli flowerets
1
small Lebanese cucumber (or the same amount in whatever cucumber you have),
laved lengthways and sliced
2 lettuce leaves ripped up
2 lettuce leaves ripped up
1
tbsp Chilli paste (mine is home made, but you can use whatever you like)
1
tsp extra virgin light olive oil
Small
handful of slivered almonds
1 mango, peeled and sliced
1 mango, peeled and sliced
Minted
yoghurt
½
cup Greek natural yoghurt
Handful
of mint leaves chopped finely
Lemon
or lime juice (roughly ¼ of the fruit)
1
tsp honey
Salt
and pepper
Method:
1.
Heat
oil in a medium non-stick frying pan over medium heat. Cut chicken into slices,
toss into pan with the chilli, lime juice, olive oil and some salt and pepper,
stir. Cook until golden and just cooked through, turn down the heat and add broccoli.
Turn off when ready to plate (broccoli should be slightly cooked).
2.
Combine
yoghurt ingredients into a small bowl, stir thoroughly.
3.
Place
lettuce leaves, cucumber and some of the mango onto plates or bowls. Top with
chicken, broccoli, remaining mango and slivered almonds. Serve with minted
yoghurt.
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