Paprika & chilli chicken with mango & cucumber salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • 2 tablespoons paprika
  • 1 cup fresh coriander
  • 1 long red chilli
  • 1 garlic clove, grated
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 4 small chicken breasts
  • 2 cups cooked quinoa
  • 1 Lebanese cucumber
  • 1⁄2 red onion
  • 1 long red chilli
  • 1 cup of coriander, chopped 1 clove garlic, grated Juice of half a lime
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  1. Preheat the oven to 180 degrees Celsius. In a small blender, place the olive oil, paprika, coriander, chilli, garlic, sea salt and pepper. Blend until smooth. Place the chicken breasts in a large bowl and coat the chicken with the paprika mix. Transfer them to a roasting pan or dish with space
  2. in between each one and place in the oven for 20 minutes or until cooked. While the chicken is cooking, make the mango salsa.
  3. To make the salsa, peel the mango, cut the cheeks away from the seed and dice the flesh. Dice the Lebanese cucumber, and finely dice the onion and red chilli. Place all the ingredients in a large bowl and toss together with the coriander, garlic, lime juice and olive oil.
  4. When the chicken breasts are cooked, slice them and lay them on the quinoa base with the mango and cucumber salsa.
Recipe by Real Food Pledge at