This is such a lovely sunny dish that it always brings a smile to my face when seeing it. The delicious flavours of chicken and mango really go well together and the addition of a little honey/mustard dressing adds that extra zing. This recipe serves two people but can easily be increased for more.
1 or 2 mangos
2 chicken breast fillets
A few button mushrooms
Bag of pea shoots
1 teaspoon whole grain mustard
1 to 2 tablespoons honey
Zest of 1 or 2 lemons (optional)
Freshly ground black pepper (optional)
Depending on how much mango you like (we love it and probably use one mango each), peel the fruit, slice thinly and arrange around the dinner plate to form a ‘sun’.
Divide the pea shoots between the plates and heap in the centre.
If using, mix the lemon zest and black pepper and use to coat the chicken breasts. The dish is just as tasty without this mix but we like the extra tang.
Cook the chicken breasts either under the grill, in the oven, or as we do in a George Foreman grill where they only take 4 to 5 minutes.
Whilst the chicken is cooking, quickly sauté the mushrooms in a little coconut oil and mix the mustard and honey together until runny.
Once the chicken is cooked (don’t overcook – leave it nice and succulent) slice it into strips and divide onto the plates.
Top with mushrooms and pour over a little of the sauce. Serve whilst the chicken is still warm.
We were originally introduced to a slightly different version of this dish as a starter. We liked it so much that we added the mushrooms and made it into one of our favourite dinners. If pea shoots aren’t available, use rocket or similar.