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| Chicken coriander and mango salsa on flatbread |
Ingredients
1 large
fresh diced mango
1 avocado,
peeled and pitted, diced
2 green
onions, finely chopped
1 lime
zest, grated
1 freshly
squeezed lime
4 boneless
chicken breasts, skinned and cubed
60 ml (1/4
cup) fresh coriander pesto (see below comments)
4 flat
breads (naan or pita Lebanese deviation)
1 tomato,
seeded, finely diced
Preparation
In a bowl,
combine the mango, avocado, green onions, lime zest and lime juice. Salt and
pepper to taste. Book.
In a
nonstick skillet over medium-high heat, place the Boneless chicken cubes. Use a little
olive oil to prevent sticking poultry needed. Pepper to taste and cook for
about 10-15 minutes, or until, that the chicken is cooked.
When
cooked, add the coriander pesto over the chicken and mix for chicken cubes are
well coated.
Divide the
chicken cubes on flat bread and garnish mixture mango. put down cubes of fresh tomatoes and pepper.
Comment
Preparation:
20 minutes
Cooking
time: 20 minutes
Makes: 4
servings
* For coriander pesto, use 4 flower stalks of garlic and a bunch of
fresh cilantro washed well (remove roots lez only). Grind everything in a food
processor and gently pour a little olive oil extra virgin while mixing until
the texture becomes creamy pesto and homogeneous. Use a little water, if
necessary. You can freeze the pesto in small dishes. Adpanne weeknights! It can
be used on a fish fillet, salad in a lens, to garnish a pizza, etc..
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