|Chicken coriander and mango salsa on flatbread|
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
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.
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..