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Ingredients
- 1/3 cup wild rice
- ½ cup brown basmati rice
- coconut oil
- 2 small boneless skinless chicken breasts, cubed
- 1 small onion, diced
- ½ mango, diced
- juice of half a lemon
- 1 tablespoon rice vinegar
- 1 tablespoon coconut nectar
- salt and pepper to taste
- generous pinch hot pepper flakes
- ¼ cup fresh parsley, chopped
Directions
- Directions: Soak the wild rice in cold water for an hour prior to cooking. Rinse wild rice and basmati rice, add to saucepan with 2 cups of water and ½ teaspoon salt. Bring to a boil then reduce heat and simmer for 50 minutes or until all water has evaporated. Meanwhile, coat a skillet with coconut oil and heat over medium-high heat. When pan is hot, add chicken, sprinkle with salt and pepper and cook for 5 minutes, then turn each piece to cook the other side. Add onion, cook for 2-3 minutes, until golden, then add mango, lemon juice, vinegar, hot pepper flakes and coconut nectar. Toss in rice and parsley. Stir and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 2 servings | |
| Calories 357 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 41mg | 2% |
| Potassium 482mg | 14% |
| Total Carbs 65.26g | 17% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.77g | 5% |
| Protein 19.0g | 30% |
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