Mango and Chicken with Wild Rice
Recipe type: Lunch
Serves: 2
  • ⅓ cup wild rice
  • ½ cup brown basmati rice
  • Coconut oil
  • 2 small boneless skinless chicken breasts, cubed
  • 1 small onion, diced
  • ½ mango, diced
  • Juice of half a lemon
  • 1 Tbl. rice vinegar
  • 1 Tbl. coconut nectar
  • Salt and pepper to taste
  • Generous pinch hot pepper flakes
  • ¼ cup fresh parsley, chopped
  1. Soak the wild rice in cold water for an hour prior to cooking. Rinse wild rice and basmati rice, add to saucepan with 2 cups of water and ½ tsp.salt. Bring to a boil, then reduce heat and simmer for 50 minutes or until all water has evaporated.
  2. Meanwhile, coat a skillet with coconut oil and heat over medium-high heat. When pan is hot, add chicken, sprinkle with salt and pepper, and cook for 5 minutes; then turn each piece to cook the other side.
  3. Add onion, cook for 2-3 minutes, until golden, then add mango, lemon juice, vinegar, hot pepper flakes, and coconut nectar. Toss in rice and parsley.
  4. Stir and serve immediately.
  5. Stir and serve immediately.
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