Jerk chicken & mango bowl

A fruity chicken salad with lentils and spice to make lunchtimes worth taking a break for

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 660
  • fat 18g
  • saturates 5g
  • carbs 66g
  • sugars 39g
  • fibre 11g
  • protein 54g
  • salt 3.3g


  • 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


  1. The night before, heat oven to 200C/180C fan/ gas 6. Put the chicken in a roasting tin and rub with the jerk paste, olive oil and a little seasoning. Bake for 15 mins until it is cooked, then leave to cool.

  2. Build each bowl by putting half the lentils, chicken, spring onions, chilli, coriander and mango in each, with lime wedges at the side. Put yogurt in a separate pot with the mango chutney swirled through. Coat in the yogurt dressing just before eating

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