Try out this very yummy chicken recepi with Mango Salad.

Per Serve

Calories:  270
Fat: 2.0grams
Protein: 39 grams
Carbohydrate: 18.7 grams
Fibre: 2.1 grams

 Ingredients:

1 sprig of fresh mint leaves
10 ml of Lime Juice (bottled)
50 ml of Lemon Juice (bottled)
1/2 Mango
20 ml Tamari (wheat free soya sauce)
Approximately 10 cm of Cucumber
150 gram chicken tenderloins
1/5 of Onion
2 tsp of bottled crushed Ginger
2 wooden skewers

Method:

1. Thread tenderloins onto skewers and marinate in a refrigerator overnight in the lemon juice mixed with the tamari sauce and half the ginger. If you can’t marinate overnight, then 10 minutes will be sufficient; overnight allows the flavours to infuse.

2. Cook chicken skewers in non-stick frying pan or on BBQ for 10-15 minutes, basting with marinade as they cook.

3. Meanwhile, prepare the Mango Salad: remove the skin and stone from the mango and finely dice. Finely chop the onion, cucumber and mint leaves’ combine in a bowl with the mango, remaining ginger, sweet chilli sauce and lime juice to make salsa, stirring gently to avoid bruising the fruit. Spoon salsa over kebabs and serve.

Chefs suggestion:
– If usuing wooden skewers, place skewers in chilled water for 1 hour before use to avoid them burning on the barbecue.
– For gluten free, ensure the brand of sweet chilli sauce you are using is gluten free.