Jerk chicken & mango bowl 2016

Jerk chicken & mango bowl

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(7 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

A fruity chicken salad with lentils and spice to make lunchtimes worth taking a break for

Nutrition and extra info

Nutrition: per serving

  • kcal660
  • fat18g
  • saturates5g
  • carbs66g
  • sugars39g
  • fibre11g
  • protein54g
  • salt3.3g
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  • 2 chicken breasts, cut into strips
  • 2 tbsp jerk paste
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g ready-to-eat lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 4 spring onions, finely sliced
  • ½ small bunch coriander, leaves only
  • 1 mango, cubed
  • 1 lime, cut into wedges



    The same shape, but smaller than…

  • 8 tbsp natural yogurt
  • 4 tbsp mango chutney


  1. The night before, heat oven to 200C/180C fan/ gas 6. Put the chicken in a roasting tin and rub with the jerk paste, olive oil and a little seasoning. Bake for 15 mins until it is cooked, then leave to cool.

  2. Build each bowl by putting half the lentils, chicken, spring onions, chilli, coriander and mango in each, with lime wedges at the side. Put yogurt in a separate pot with the mango chutney swirled through. Coat in the yogurt dressing just before eating

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Comments, questions and tips

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6th Jun, 2020
Great dish! Would make again! Used boneless thighs instead of breast, substituted the lentils for spicy rice and added avocado.
3rd Jan, 2017
My 12 yr old just made this for our lunch. Easy to make and delicious. He said he wants to make for school packed lunches.
Frantic Flapjack
27th Dec, 2016
Really lovely. Colourful, lots of texture, hot and fruity.
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23rd Aug, 2017
Amazing recipe, really really delicious. Add quorn for a vegetarian meal - makes no difference compared to chicken!
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