Meet our latest nourish bowl with a tropical twist! Juicy spiced chicken seasoned with fragrant spices meld with a vibrant mango salsa. Fresh cucumber, capsicum and a zing of lime adds a burst of antioxidants and refreshing crunch. Serve this over fluffy basmati rice (or as a filling in tacos!) and top with avocado. Not a fan of chicken? Our marinade pairs beautifully with your favourite nourishing protein — we suggest fish or prawns.
Ingredients:
- 300g (10oz) chicken thighs, sliced into strips
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 2 tsp honey
- 250g (8.8oz) cooked basmati rice, or rice of choice
- ½ avocado, sliced
- 2 tsp tabasco, or hot sauce, optional
For the salsa:
- 1 (150g) mango, diced
- 3 (120g) baby cucumbers, diced
- ½ (100g) red capsicum, diced
- 2 tbsp red onion, finely chopped
- ⅛ bunch coriander, leaves & stems finely chopped
- 1 lime, juiced
Method:
Place the chicken in a mixing bowl. Add the olive oil, minced garlic, sweet paprika, oregano and honey. Season with sea salt and black pepper and toss well to coat.
Air-fry the chicken at 180C or 350F for 10-12 minutes. Cook time will depend on the size of your chicken strips. Alternatively, pan fry until cooked through.
To make the salsa, combine all of the ingredients in a mixing bowl. Season with sea salt and pepper and to toss to combine.
To serve, divide the rice between two serving bowls. Add the mango salsa, cooked chicken, sliced avocado, some extra coriander leaves and then the tabasco or hot sauce, if using.
