Coronation grilled chicken with mango dip
- 50g low-fat natural yogurt
- 1tsp Asda Mild Curry Powder
- 1tsp lemon juice
- 2tsp sweet chilli sauce
- 200g chicken breast fillet, sliced
- ½ green pepper, sliced
- ½ red pepper, sliced
- ½mango, peeled, destoned, and cut into chunks
- 1tbsp orange juice
- 2 rice cakes
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.
Put the yogurt, curry powder, lemon juice and half the sweet chilli sauce in a small dish. Add the chicken and stir to coat. Cover and chill for 30 mins.
Remove the chicken from the marinade, shaking off any excess. Arrange on the baking tray, leaving a gap between each piece. Bake for 15-20 mins until cooked through. Allow to cool. Add the peppers to the chicken.
Blitz the mango with the orange juice and the rest of the sweet chilli sauce.
Serve half the chicken and pepper slices per person, along with half the chutney in a separate pot, and one rice cake.