Total
time
45 Minutes
Prep
time
10 Minutes (Plus 10 Minutes for Marinate)
Cook
time
25 Minutes
Ingredients
- 2 Chicken Breasts or Thighs
- 1 Tbsp Miched Ginger
- 1/4 Cup Lemon Juice
- Zest of 1 Lemon
- 1 Tbsp Soy Sauce
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
- 1 Cup Jasmine or Basmati Rice
- 1 Cup Coconut Milk
- 1/2 Cup Water
- 1/2 Tsp Salt
- 1/2 Cup Diced Pineapple
- 1/2 Cup Diced Mango
- 1/4 Cup Diced Red Onion
- 1 Tbsp Lime Juice
- Fresh Chopped Cilantro
- Salt and Pepper to taste
- 1/4 Cup Mayonnaise (or Plain Greek Yoghurt)
- 1 - 2 Tsp Siracha
- 1 Tsp Lime Juice
Zingy, juicy, and bursting with flavour, this lemon ginger chicken is paired with a vibrant pineapple mango salsa that adds a tropical lift to every bite. Served alongside fragrant coconut rice and a dollop of spicy mayo, it’s a fresh, colourful, and satisfying meal, perfect for lunch or dinner any day of the week.
Serves: 2
Gluten-free | Can be made dairy-free
Instructions:
- Marinate the chicken: Combine ginger, lemon zest, lemon juice, soy sauce, and olive oil. Add chicken and marinate for at least 10 minutes.
- Cook the chicken: Remove chicken from marinade and cook over medium heat until cooked through.
- Cook the rice: In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer until liquid is absorbed and rice is tender (15–20 minutes).
- Prepare the salsa: In a bowl, combine mango, pineapple, red onion, and lime juice. Stir in chopped cilantro until well combined.
- Prepare the spicy mayo: In a small bowl, combine mayonnaise, sriracha, and lime juice.
- Assemble the dish: Serve the chicken over coconut rice, topped with pineapple mango salsa and a dollop of spicy mayo.
Healthy Tips
-
Use skinless chicken breast for lean protein.
-
Add extra pineapple or mango for natural sweetness.
-
Serve with brown or cauliflower rice for extra fibre.
-
Limit spicy mayo or swap for yogurt-based sauce.