Honey Glazed Chicken Tacos With Mango Rice

• 1 ripe mango, stoned and chopped
• 2 ounces cheddar cheese, shredded
• 4 tablespoons reduced-fat sour cream
• 7 ounces whole grain rice
• 1 tablespoon rapeseed oil
• 7 ounces boneless skinless chicken breasts, chopped into 1in pieces
• 1 teaspoon chicken seasoning
• 1 yellow pepper, deseeded and finely chopped
• 1 small zucchini, finely chopped
• 2 tablespoons clear honey
• 8 taco shells

1. Preheat the oven to 400F
2. Cook the rice according to pack instructions.
3. Meanwhile, heat the oil in a frying pan or wok and cook the chicken for 2-3 minutes, stirring in the seasoning, until the chicken starts to colour.
4. Add the pepper and zucchini and continue cooking for a further 7-8 minutes, until the vegetables are soft and the chicken is cooked through.
5. Stir in the honey and allow to bubble for 1 minute to coat the ingredients.
6. Place the taco shells directly on the oven shelf and heat through for 2-3 minutes.
7. Stir the mango pieces into the rice.
8. Pile the chicken mixture into the taco shells and top with a little cheese and soured cream.
9. Serve with the mango rice.

mango, cheddar cheese, sour cream, grain rice, rapeseed oil, chicken breasts, chicken seasoning, yellow pepper, zucchini, clear honey, taco

Taken from www.food.com/recipe/honey-glazed-chicken-tacos-with-mango-rice-323685 (may not work)