Char-Grilled Chicken with Mango, Avocado & Chilli Salsa
4 small chicken breast fillets
2 mangoes, diced
2 avocados, diced
1 long red chilli, deseeded, finely chopped
1 lemon (or lime), juiced
salt and pepper, to taste
2 packets 2½ minute rice (your flavour of choice)
salad greens (or rocket), to garnish
- Cook chicken on a hot barbecue char-grill or hotplate for 3–4 minutes on each side or until cooked through.
- To make salsa, combine mango, avocado, chilli and lemon juice in a bowl. Season with salt and pepper. Cook 2½ minute rice according to packet instructions.
- Spoon rice onto 4 serving plates. Top with whole or sliced chicken breast. Spoon salsa over chicken and garnish with salad greens.