← All recipes

🍽️ Caribbean Chicken with Mint Potato Salad and Mango Salsa

450 kcal · 30 min · 4 servings

Caribbean Chicken with Mint Potato Salad and Mango Salsa Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly, quarter them lengthwise, and bring them to a boil in a pot with lightly salted water. Then cook them on medium heat for about 12–15 minutes until tender.
  2. 2. Rinse the chicken, pat dry, and cut into three long strips. In a bowl, mix half of the cinnamon, chili, paprika, pepper, and thyme with 1 tbsp oil, rub the meat with this mixture, and set aside to marinate.
  3. 3. Meanwhile, rinse the spring onions, pat dry, remove the roots, and slice them diagonally into thin rings. Heat 1 tbsp oil in a pan over high heat and fry the spring onions together with 1 tsp sugar for about 2 minutes, then transfer to a bowl. Clean the pan.
  4. 4. Rinse the lime, halve it, and squeeze the juice from one half. Rinse the mint, shake off excess water, pluck the leaves from the stems, and chop finely.
  5. 5. Drain the potatoes in a colander and toss them in a bowl with the spring onions, the remaining spices, 1 tbsp oil, 1 tbsp lime juice, and half of the mint. Season with salt, pepper, and sugar.
  6. 6. Heat 1 tbsp oil in the cleaned pan over medium to high heat and sear the chicken breast on all sides for about 4–5 minutes until golden brown. Then wrap the chicken in aluminum foil and let it rest until serving. Clean the bowl.
  7. 7. In the meantime, dice the mango and toss it in the cleaned bowl with the remaining mint. Season with a little lime juice and salt. Plate the mango salsa, potato salad, and chicken breast and serve. Enjoy your meal!

Nutrition per serving