Sweet Chilli Chicken with Mango & Lime Salad

Recipe of the week, in the meal kit from Dinner Sorted next week 22nd January 2018                                              

Quick and easy weeknight recipe. Fresh and tasty. The kids will love the sweetness of the mango and for adults, the fresh chilli adds the heat for a lovely balance.

M1: Sweet Chilli Chicken with Mango & Lime Salad

Preparation time & Cooking time:  30 minutes
Ingredients 2 serves 4 serves
Olive Oil 1 tbs 2 tbs
Chicken Breast Fillet 300g 600g
Sweet Chilli Sauce  1/4 cup 1/2 cup
Salt and pepper, to taste
Garlic clove, crushed  1 2
Lime juice  1/2 tbs 1 tbs
Baby Spinach leaves  60g 120g
Basmati Rice  1/2 cup 1 cup
Chicken Stock Powder  1/2 tsp 1 tsp
Mango & Lime Salad
Mango, peeled, pit removed and sliced 1 small 1 large
Red Onion, thinly sliced 1/2 1
Lime juice 1/2 tbs 1 tbs
Red chilli, finely chopped* 1/2 1

* For a milder chilli flavour remove and discard seeds. For young children omit chilli entirely. Serve separately for the adults.


  1. Place the rice in a metal sieve and rinse under cold, running water. Place in a saucepan with salted water. Bring to the boil. Reduce heat and place a lid on the saucepan. Simmer for 12-15 mins. Take saucepan off the heat and let stand, lid on for 5 mins. Fluff rice with a fork to separate the grains before serving.
  2. Meanwhile, heat an oiled chargrill pan (or barbecue or grill) over medium heat.
  3. Cut chicken breast lengthways into four pieces. Combine chicken, oil, sweet chilli and lime juice in a bowl and toss to combine. Season with salt and pepper.
  4. Cook chicken in batches for 3-4 mins each side, or until cooked through.
  5. To make the salad; place all ingredients in a medium bowl and toss gently to combine.
  6. Serve chicken on a bed of rice with baby spinach, the salad and lime wedges. Drizzle with cooking juices.