Ingredients for 4 people, 290 Kcal pp, preparation 30 minutes
- 320 grams pieces of chicken thigh or breast
- 2 limes
- 2 tbsp olive oil
- 3 cloves of garlic
- 1 tsp Chili powder (adjust to personal taste)
- 1 tsp cumin powder
- 1 tsp onion powder
- 1 tsp (smoked) paprika powder
- ½ tsp oregano
- 1 Mango
- 1 red bell pepper
- 1 red onion
- 15 grams fresh coriander (divided)
- Red chili pepper (omit if you don’t like spicy)
- 1 yellow bell pepper
- 1 orange bell Pepper
- 4 tbsp Greek yogurt (0% fat)
- 60 g rasped cheese (20+ or 30+)
- Head of lettuce (butterhead or romaine)
Make a marinade for the chicken. Squeeze the juice of 1 lime. Mix it with the olive oil, crushed garlic, chili powder, cumin powder, onion powder, (smoked) paprika and oregano. Mix the chicken pieces and put it in the refrigerator while preparing the rest of the recipe.
Make the mango salsa. Peel and cut the mango into small pieces or strips. Cut the red bell peppers into cubes. Squeeze the juice of the second lime. Chop the red onion finely and chop the coriander coarsely. Finely chop the red chili pepper if using. Mix half the coriander with onion, paprika, red pepper and mango and add half of the lime juice.
Make the yogurt sauce. Add the remaining half of the lime juice and the remaining coriander to the Greek yogurt.
Slice the yellow and orange peppers into thin strips. Remove the chicken from the refrigerator and fry it in a pan with all the marinade sauce and the yellow and orange peppers until cooked, about 5 minutes, depending on how big the chicken pieces are.
Tear off three or four nice big lettuce leaves per person and arrange on plates. Scoop the chicken mixture on to the lettuce leaves and top with mango salsa and yoghurt sauce. To finish, sprinkle a little grated cheese on top.