Mango And Chilli Chicken Rice Bowl Recipe


  • min     Preparation Time

  • min     Cooking Time
  • 2 Serving Size

Ingredients

6

Graines de nature Seeds of ChangeTM Organic Spicy Quinoa And Wholegrain Microwave Rice Mix

Buy this product
  • 2 tbsp olive oil
  • ½ tsp chilli powder
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp fresh lemon juice
  • 2 skinless chicken breasts
  • 1 red onion, peeled and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 1 sweet potato, peeled and diced into 3cm chunks (about 200g)
  • 240g Seeds of Change Organic Spicy Quinoa and Wholegrain Rice with Chilli
  • 450g diced mango(1 large)
  • 1 tbsp red wine vinegar
  • 2 tbsp coconut milk
  • 1 tsp freshly ground black pepper
  • 1 tsp chilli flakes or fresh red chillies to garnish

PREPARATION

  1. Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with non stick baking parchment.
  2. Stir together (or shake in a clean jam jar) the olive oil, chilli, garlic and lemon juice to make a marinade. Toss the chicken, onion, pepper and sweet potato in the marinade and place onto the lined baking tray. Bake for 35 minutes until the chicken is cooked through the vegetables charred.
  3. In the meantime assemble the rest of the buddha bowl. Prepare the Seeds of Change rice according to the packet instructions and arrange in the bowls with half the diced mango. Blend together the other half of the diced mango, red wine vinegar, coconut milk and black pepper. Once the chicken and vegetables are cooked through add to the bowls before drizzling with the dressing and sprinkling with chilli flakes or fresh chilli if you prefer.