Mango and Chicken with Wild Rice
Author: Adapted from The Healthy Foodie
Recipe type: Lunch
Serves: 2
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Stir and serve immediately.
- Stir and serve immediately.