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Sticky Mango Chicken

Food Main Courses Dairy-free
Annabel Karmel, children's food expert
2- 4 Servings
Chicken breast 2 cut in half
Mango chutney 2 tbsp
Dark brown sugar 1 tbsp
Lime juice ½ lime
Soy sauce 1 tsp
Spinach 100g washed
Mango ½ large, peeled and chopped
Dried cranberries 40g
Toasted pine nuts 1 ½ tbsp (optional)
Vegetable oil 3 tbsp
Balsamic vinegar 1 tbsp
Sugar 1 tsp
Salt and freshly ground black pepper to season
  1. Mix together the mango chutney, sugar, lime juice, soy sauce and some pepper.
  2. Pour over chicken and marinate for at least one hour, turning occasionally.
  3. Pre-heat grill to medium high, drain marinade from the chicken and reserve.
  4. Place chicken on baking tray and grill for about 6 minutes.
  5. Remove chicken from grill and spoon over sauce. Return to grill for about 3 minutes or until the chicken is turning golden and cooked through.
  6. Mix oil, vinegar, salt, pepper and sugar together for the salad dressing. In a bowl, combine the spinach, mango and cranberries and toss with the dressing.
  7. Sprinkle toasted pine nuts on top (if using)
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