INGREDIENTS:  (Serves 1)
1 Chicken Breast
1 Lime
1 Chilli (diced)
Sea Salt
Black Pepper
3tbsp Couscous (dry measurement)
1/2 Mango
Handful Spinach
Handful Rocket
6 Leaves of mint (chopped)


Pre heat oven to 180˚c
Place chicken breast on foil lined baking tray. Squeeze over the juice of half the lime, scatter over a third of the diced chilli and season with a little salt and pepper. Cook the chicken in the oven for 15-20 mins or until cooked through.
Add enough boiling water to cover the couscous, leave to expand. Fluff with a fork after 5mins and stir through another third of the chopped chilli.
Slice a mango in half by running a knife around it circumference. Twist the two halves in opposite directions and gently pull apart. Wrap up the half with the stone intact and store for another time. Score the flesh of the other half all the way down to the skin (NOT through the skin). Then push the back of the mango and invert the half so all the scored squares of mango now stick forward (see first photo below). Cut of these chunks and leave to one side.
Arrange the spinach, rocket and mint on a plate; tip the couscous on top and mix together, then scatter over the mango chunks.
Remove the chicken from the oven, slice and place on top of the salad. Finally scatter over the remaining chilli and serve with two lime quarters.


Calories = 347kcal
Protein = 32.7g
Fat = 8.7g (Saturated fat = 2.2g)
Carbohydrates = 36.1g (Sugars = 10g)