*This recipe is gluten-free according to industry standards
Ingredients
- red camargue and wild rice 80g
- skinless chicken breasts 2
- vegetable oil 2 tsp
- dried chilli flakes 1 tsp
- cucumber ½, peeled, seeded and chopped
- radishes a handful, quartered
- red pepper ½, diced
- very ripe mango ½, diced
- coriander a bunch, leaves torn
- sesame seeds toasted, to serve
DRESSING
- mango ½, chopped
- rice vinegar 2 tbsp
Method
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Step 1
Cook the rice in a large pan of lightly salted water for 30 minutes or until tender. Drain well and cool.
-
Step 2
To make the dressing, put the mango and rice vinegar into a food processor with 2 tbsp of cold water, and whizz until smooth. It should be a drizzle-able consistency.
-
Step 3
Heat a griddle pan to very hot. Put the chicken breasts between two pieces of clingfilm and use a rolling pin to gently tap to an even 1cm thickness. Drizzle with vegetable oil and season generously.
-
Step 4
Griddle the chicken for 4-5 minutes per side until grill-marked and cooked through. Put onto a plate to rest for 2 minutes, then slice.
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Step 5
Put the cucumber, radishes, red pepper, mango and ¾ of the coriander into a bowl, and toss with ½ of the dressing and the cool rice. Pile onto plates, and top with the remaining coriander, chicken and sesame seeds, and drizzle with the remaining dressing.
Nutritional Information
- Kcals 430
- Fat 7.1g
- Saturates 1g
- Carbs 46.6g
- Sugars 14.7g
- Fibre 5.2g
- Protein 42.2g
- Salt 0.3g
