Ingredients
Scale
2 chicken breasts, cut into strips
2 tbsp jerk paste
1 tbsp olive oil
250g ready-to-eat lentils
4 spring onions, finely sliced
½ small bunch coriander, leaves only
1 mango, cubed
1 lime, cut into wedges
8 tbsp natural yogurt
4 tbsp mango chutney
Instructions
1. Preheat oven to 200°C (180°C fan).
2. Rub chicken with jerk paste, olive oil, and salt.
3. Bake for 15 minutes or until cooked through.
4. Divide lentils into two bowls.
5. Top with chicken, spring onions, coriander, and mango.
6. Mix yogurt and mango chutney to make dressing.
7. Drizzle over bowls and serve with lime wedges.
Notes
Store each component separately for up to 3 days.
Reheat chicken gently before serving.
Add fresh mango and yogurt dressing just before eating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken Bowls
- Method: Baked
- Cuisine: Caribbean Fusion