A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Monday, 24 October 2011

Chilli Chicken with Mango and Minted Yoghurt Salad

Makes: servings for roughly 2
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
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
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
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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