Chicken with mango and chilli salsa
⅔ cup(s), (130g)
skinless chicken breast
1 medium, chopped
1 medium, or green capsicum, chopped
¼ medium, finely chopped
fresh red chilli
1 whole, deseeded, finely chopped
2 tbs, leaves, chopped, plus extra to serve
1 x 3 second spray(s)
- Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, lightly spray a chargrill pan or barbecue with oil and preheat over medium-high heat. Season chicken with salt and pepper. Cook for 3-4 minutes each side or until cooked through.
- Combine mango, capsicum, onion, chilli, coriander, juice, fish sauce and oil in a small bowl. Top with chicken salsa and serve with rice, extra coriander and lime wedges.