Hello everybody, it is Jim, welcome to my recipe page. 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 food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Honey chicken and brown rice tacos with a mango salsa is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Honey chicken and brown rice tacos with a mango salsa is something that I have loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we have to first prepare a few components. You can cook honey chicken and brown rice tacos with a mango salsa using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Honey chicken and brown rice tacos with a mango salsa:
- Get 2 cups cooked brown rice
- Make ready 1/2 large mango
- Get 1/2 red onion
- Get 1 bell pepper
- Prepare 1/2 lemon, juiced
- Prepare Marinade
- Take 2 teaspoons clear honey
- Get 1 teaspoon Dijon mustard
- Get 1 1/2 tablespoons vegetable oil
- Prepare 1/2 lemon, juiced
- Prepare 1/2 teaspoon dried oregano
- Prepare 1 teaspoon paprika/chilli powder
- Prepare 500 g chicken breast or thighs
- Get To serve
- Take Handful coriander
- Prepare Small tortillas
Next time your family is craving tacos or burritos, make these easy and delicious tacos filled with grilled chicken and a tasty homemade salsa featuring Mahatma® Brown Rice as a hearty addition to your meal. The whole grains are combined with diced red onions and tomatoes for a simple and savory salsa. The brown rice salsa adds a nutty and earthy taste to the tacos that pairs well with the onion and tomatoes that complement the rest of the dish. See recipes for Honey & Mustard marinated Chicken with Sautéed Onion Rice, Mango Salsa and a honey & mustard sauce too.
Steps to make Honey chicken and brown rice tacos with a mango salsa:
- Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl.
- Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa.
- 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.
- Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed.
- Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander.
Heat a nonstick skillet over medium-high heat. Slow Cooker Salsa Chicken Tacos; Follow Cooking Classy. Slow Cooker Mango Salsa Chicken with Coconut Rice. Print ; Pin; One of the tastiest easy meals you'll ever make! Minimal prep yet the end result is so delicoius!
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