Recipe of Quick Honey chicken and brown rice tacos with a mango salsa

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, honey chicken and brown rice tacos with a mango salsa. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Honey chicken and brown rice tacos with a mango salsa Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, honey chicken and brown rice tacos with a mango salsa. It is one of my favorites. This time, I am going to make it a little bit tasty.

To get started with this particular recipe, we must first prepare a few components. You can have honey chicken and brown rice tacos with a mango salsa using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Honey chicken and brown rice tacos with a mango salsa:

1. Get 2 cups cooked brown rice
2. Prepare 1/2 large mango
3. Take 1/2 red onion
4. Prepare 1 bell pepper
5. Make ready 1/2 lemon, juiced
6. Make ready Marinade
7. Get 2 teaspoons clear honey
8. Get 1 teaspoon Dijon mustard
9. Get 1 1/2 tablespoons vegetable oil
10. Get 1/2 lemon, juiced
11. Take 1/2 teaspoon dried oregano
12. Take 1 teaspoon paprika/chilli powder
13. Take 500 g chicken breast or thighs
14. Take To serve
15. Take Handful coriander
16. Prepare Small tortillas

When compiling your tacos, put the rice in first , and the chicken on top, this way the juices from the meat won't make the taco shell soggy, not to mention add a yummy extra flavor to the rice. Heat a nonstick skillet over medium-high heat. To make the salsa, combine the mango, cucumber, capsicum, sliced onion, coriander and mint ingredients in a bowl. Cover with fresh lime juice and season with salt.

Instructions to make Honey chicken and brown rice tacos with a mango salsa:

1. Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl.
2. Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa.
3. Finely slice the red onion and place into a bowl with the juice from the remaining lemon, chop the mango and the bell pepper (without seeds) into small chunks and add to the bowl with a pinch of salt to taste.
4. Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed.
5. Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander.

To make the salsa, combine the mango, cucumber, capsicum, sliced onion, coriander and mint ingredients in a bowl. Cover with fresh lime juice and season with salt. Prepare soft tacos to packet directions. chopped green onions, chopped fresh cilantro, low-sodium soy sauce, chopped peeled fresh ginger, brown sugar, dark sesame oil, honey, grated lime rind, fresh lime juice, garlic clove, minced, cubed peeled ripe mango, diced red onion, chopped fresh mint, chopped seeded jalapeno pepper, uncooked basmati rice, sweetened coconut, toasted, salt, light coconut milk, remaining ingredients, frozen. In a large bowl, whisk together lime juice, olive oil, honey, garlic, chili powder, and cumin. Add chicken breasts to marinade and toss to coat.

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