Mojito Chicken Recipe with Wild Rice Salad

Mojito chicken wild rice salad

  • serves 1
  • Easy

This recipe for mojito chicken with wild rice salad is really easy to make, low calorie and gluten-free, making it a perfect midweek meal for one


*This recipe is gluten-free according to industry standards



  • lime 1, plus wedges to serve
  • mint a small bunch, leaves chopped
  • olive oil
  • skinless chicken breast 1, bashed to 2cm thick
  • wild rice mix 50g
  • mango ½ small, stoned and diced
  • spring onion 1, sliced
  • coriander leaves chopped to make 2 tbsp
  • red pepper


  • Step 1

    Mix the lime zest and juice, half the mint, 1 tsp 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 boiling salted water until tender. Drain and rinse well under cold water, 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, onion, coriander, and pepper. Add the remaining mint. Cut the rind and pith off the remaining lime half and cut into segments. Tip into the bowl with any lime juice on the chopping board. Season and toss everything together. Slice the chicken and serve with the wild rice salad.

Nutritional Information

  • Kcals 494
  • Fat 6.1g
  • Saturates 1.2g
  • Carbs 64.9g
  • Sugars 27.6g
  • Fibre 8.5g
  • Protein 40.5g
  • Salt 0.2g