← All recipes

🍽️ Chicken Breast with Mint Rice and Mango Tomato Chutney

545 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• chicken seasoning salt 1 tbsp
• chili, ground 0.25 tsp
• oil 4 tbsp
• basmati rice 300 g
• salt pinch
• onions, red 1 pcs
• mango 1 pcs
• vine tomatoes 3 pcs
• sugar 1.5 tbsp
• mint, fresh 10 g
• butter 2 tbsp
• vinegar 2 tbsp
• pepper, black ground pinch

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Place the chicken breast in a bowl.
4. 4. Season the meat with chicken seasoning salt and chili.
5. 5. Add one tablespoon of oil.
6. 6. Marinate the meat in the spice mixture.
7. 7. Put the rice into a pot.
8. 8. Pour in 700 milliliters of salted water.
9. 9. Bring the water to a boil.
10. 10. Reduce the heat to low.
11. 11. Cover the pot.
12. 12. Let the rice cook for about 12 minutes.
13. 13. Peel the red onion.
14. 14. Halve the onion.
15. 15. Dice the onion into fine cubes.
16. 16. Peel the mango.
17. 17. Cut the flesh away from the pit.
18. 18. Cut the mango into approximately 1-centimeter cubes.
19. 19. Wash the tomatoes.
20. 20. Remove the stems from the tomatoes.
21. 21. Cut the tomatoes into approximately 1-centimeter cubes.
22. 22. Heat 1 tablespoon of oil in a pot over medium heat.
23. 23. Add the onion cubes to the pot.
24. 24. Fry the onions for about 2 minutes until golden brown.
25. 25. Add the mango cubes.
26. 26. Add 1 tablespoon of sugar.
27. 27. Continue frying the mixture for about 4 minutes.
28. 28. Add the tomato cubes.
29. 29. Let the chutney simmer over medium heat.
30. 30. Keep the chutney warm until you serve.
31. 31. Heat 2 tablespoons of oil in a frying pan over high heat.
32. 32. Place the chicken breast in the pan.
33. 33. Fry the meat for about 4 to 5 minutes on the first side.
34. 34. Turn the meat over.
35. 35. Fry the meat for about 4 to 5 minutes on the second side.
36. 36. Place the meat on a plate.
37. 37. Cover the meat with aluminum foil.
38. 38. Keep the meat warm.
39. 39. Rinse the mint.
40. 40. Shake the mint dry.
41. 41. Pluck the mint leaves from the stems.
42. 42. Finely chop the mint leaves.
43. 43. Add the butter to the rice.
44. 44. Add the chopped mint to the rice.
45. 45. Season the rice with salt.
46. 46. Taste the chutney with salt.
47. 47. Taste the chutney with pepper.
48. 48. Add 1 teaspoon of sugar to the chutney.
49. 49. Refine the chutney with vinegar.
50. 50. Place the mint rice on the plates.
51. 51. Add the chutney.
52. 52. Place the chicken breast on the rice.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 545
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 57 g