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Nutrition info

AmountPer 300 g serving
  • Calories470
  • Protein31 g
  • Fat36 g
  • Saturated fat21 g
  • Carbohydrates11 g
  • Fibre3 g
  • Sugars4 g
  • Cholesterol65 mg
  • Sodium80 mg
% Daily ValuePer 300 g serving
  • Potassium24
  • Calcium4
  • Iron30
  • Vitamin A2
  • Vitamin C200
  • Vitamin B655
  • Vitamin B1222
  • Folate13
  • Magnesium
  • Zinc22
Food prep tip

Chicken Stuffed with Mango, Pistachio and Cilantro

  • Breast
Prepping15min
Cooking15min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 31 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Cut each breast half horizontally, without cutting all the way through, and open like a book.

2

Stuff the breasts with mango slices, 15 ml (1 tablespoon) cilantro and 15 ml (1 tablespoon) pistachios. Close breast halves and secure with toothpicks.

3

In a large frying pan, heat 15 ml (1 tablespoon) olive oil and brown chicken breasts over high heat for about 5 minutes on each side. Set aside.

4

In the same pan, heat the rest of the oil and sauté peppers over medium heat for 3 or 4 minutes.

5

Add coconut milk and curry and stir well.

6

Add chicken to sauce and simmer 10 minutes on low heat, until juices run clear or a meat thermometer indicates an internal temperature of 77 ºC (170 ºF).

7

When the chicken is cooked through, add the rest of the cilantro and pistachios and the lime juice. Adjust seasoning to taste.

8

Serve with lemon basmati rice.