Londonfoodboy’s Chicken bowl with mango and avocado salad

We asked londonfoodboy to share his favourite healthy meal with us as part of the Wimbledon Health Kick. Here is his delicious and nutritious:

Chicken bowl with mango and avocado salad

londonfoodboy’s ingredients are sourced and provided locally, from Wimbledon’s family run delivery service Magnificent Marrow.

Serves: 4

Time: 30 minutes

You’ll need

One medium sized pot

Ingredients

* 400ml rice
* 600g chicken fillet
* 4 tablespoons olive oil
* 1/2 lemon, juice
* 1 large ripe mango
* 1 large ripe avocado
* 1 small red onion
* 1 lime, juice
* 25g coriander
* olive oil
* salt and pepper
* Sesame seeds
* Soy- or teriyaki sauce to serve

Method

1. Preheat the oven to 200C (180C fan) and place the chicken fillets in a roasting tray, drizzle with olive oil and season with salt and pepper. Cook for about 20-25 minutes, or until the chicken is cooked through.

2. Boil the rice as described on the package.

3. Add 4 tablespoons of olive oil and the juice of 1/2 lemon in the rice and season to taste.

4. Cut the mango and avocado flesh into even bite size chunks. Thinly slice the red onion and roughly chop the coriander. In a bowl mix together mango, avocado, red onion, coriander and the lime juice together.

5. Split the rice and mango salad between four bowls. Slice the chicken fillets and add to to each bowl. Drizzle with sesame seeds and soy- or teriyaki sauce and enjoy.