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
- Preheat the oven to 400F
- Cook the rice according to pack instructions.
- 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.
- 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.
- Stir in the honey and allow to bubble for 1 minute to coat the ingredients.
- Place the taco shells directly on the oven shelf and heat through for 2-3 minutes.
- Stir the mango pieces into the rice.
- Pile the chicken mixture into the taco shells and top with a little cheese and soured cream.
- 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)