RICE & PEAS WITH MANGO CHICKEN

Rice & peas with mango chicken image

Affordable, tasty and filling, this Lesley Waters dish will become a family favourite

Provided by Lesley Waters

Time 40m

Number Of Ingredients 13

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Ingredients

6 tbsp mango chutney
zest and juice 2 limes
4 skinless chicken breasts
4 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
200g long grain rice
400g can kidney bean , drained and rinsed
400g can black-eyed bean , drained and rinsed
500ml vegetable stock
1 thyme sprig, leaves stripped
175g frozen petits pois
200ml reduced-fat coconut milk

Steps:

Make the rice and peas: heat 2 tbsp oil in a large frying pan, then fry onion for 5 mins. Add the garlic, then stir in the rice. Cook for 1 min more. Add the beans, pour in the stock and coconut milk and season well. Bring to the boil, cover, then simmer gently for 25-30 mins or until the rice is just cooked. Add the thyme and petit pois for the final 3 mins of cooking, then fluff up with a fork.
Meanwhile, mix the mango chutney, lime zest and juice and remaining olive oil, then season well. Heat a griddle or frying pan, brush a little of the mix over the chicken breasts, then cook for 5 mins each side until charred and cooked through. Once done, set aside to rest for a few mins while you heat the rest of the mango mix in the pan. Serve the rice and peas with a chicken breast and spoonfuls of tangy mango sauce.

Nutrition Facts : Calories 702 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 2.55 milligram of sodium