Mexican Chicken Poke Bowl with Mango Salsa

In a medium pot, bring 3 cups water to a boil. Stir in the basmati rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Shred cos. Zest lime and cut into wedges. Dice mango (see tip). Pick coriander leaves and roughly chop, discarding stems. Dice 1/2 chilli and slice the rest. Peel and cut the onion in half, cut one half into wedges and dice the other half. Slice the capsicum.

Tip! Using a sharp knife, slice the mango on either side of the stone. Score a lattice into the flesh, careful not to cut through the skin. Gently push out the flesh and cut off the cubes.

Mix the mango, diced onion, diced chilli (to taste), 1/2 coriander (keeping the rest for garnish) and a squeeze of lime juice (to taste). Season with salt. Taste and adjust seasoning to your liking. Mix chipotle mayo and a squeeze of lime juice (to taste) together and set aside.

Tip! If you prefer less spice or want to make the dish kid-friendly, leave out the chilli.

Pat chicken dry and spread the taco seasoning over the chicken, covering all sides. Season with salt and pepper. Heat a grill pan to medium-high heat with a drizzle of oil. Cook the chicken for 5-6 minutes each side, or until cooked through.

Tip! You can cook the chicken and veg on the BBQ if preferred, for some smokey flavour and less clean up.

Add capsicum and onion wedges to the same pan you cooked the chicken in, cook for 1-2 minutes each side. Season with salt and pepper.

Slice the chicken. Combine lime zest and rice. Divide the rice, cos leaves and grilled veg between bowls. Top with sliced chicken and mango salsa. Garnish with sliced chilli and remaining coriander. Drizzle chipotle mayo over the top (to taste). Enjoy!

In a medium pot, bring 3 cups water to a boil. Stir in the basmati rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Shred cos. Zest lime and cut into wedges. Dice mango (see tip). Pick coriander leaves and roughly chop, discarding stems. Dice 1/2 chilli and slice the rest. Peel and cut the onion in half, cut one half into wedges and dice the other half. Slice the capsicum.

Tip! Using a sharp knife, slice the mango on either side of the stone. Score a lattice into the flesh, careful not to cut through the skin. Gently push out the flesh and cut off the cubes.

Mix the mango, diced onion, diced chilli (to taste), 1/2 coriander (keeping the rest for garnish) and a squeeze of lime juice (to taste). Season with salt. Taste and adjust seasoning to your liking. Mix chipotle mayo and a squeeze of lime juice (to taste) together and set aside.

Tip! If you prefer less spice or want to make the dish kid-friendly, leave out the chilli.

Pat chicken dry and spread the taco seasoning over the chicken, covering all sides. Season with salt and pepper. Heat a grill pan to medium-high heat with a drizzle of oil. Cook the chicken for 5-6 minutes each side, or until cooked through.

Tip! You can cook the chicken and veg on the BBQ if preferred, for some smokey flavour and less clean up.

Add capsicum and onion wedges to the same pan you cooked the chicken in, cook for 1-2 minutes each side. Season with salt and pepper.

Slice the chicken. Combine lime zest and rice. Divide the rice, cos leaves and grilled veg between bowls. Top with sliced chicken and mango salsa. Garnish with sliced chilli and remaining coriander. Drizzle chipotle mayo over the top (to taste). Enjoy!