MOJITO CHICKEN WILD RICE SALAD

Ingredients:

1 lime
1 tablespoon mint, leaves chopped
150g boneless chicken breast
130ml chicken broth
65g basmati rice (raw)
1 teaspoon olive oil (7g)
1 small mango, stoned and diced
50g spring onion, sliced
100g bell pepper diced
1 tablespoon coriander leaves chopped
Salt and Pepper to taste

Method:

STEP 1

Mix the lime zest and juice, half the mint, olive oil and season. Pour over the chicken and leave to marinate for 30 minutes, or overnight in the fridge.

STEP 2

Cook the rice in chicken broth until thoroughly cooked. Set aside and leave to cool while you cook the chicken. Heat a grill pan to hot and sear the chicken for 4 minutes on each side, until cooked through.

STEP 3

Toss the cooled rice with the mango, spring onion, coriander, diced bell pepper. Add the remaining mint Tip into the bowl with any lime juice on the chopping board. Season and toss everything together with the diced the chicken and serve with the wild rice salad.

Nutrition Facts: