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BBQ Chicken Breasts with Mango and Cucumber Rice

Ingredients

  • 4 Maple Leaf Boneless, Skinless Chicken Breasts
  • 2 tbsp (30 mL) Patak’s Madras Curry paste
  • 1/2 cup (125 mL) Greek-style yogurt
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) mango chutney
  • 2 250 g packages Uncle Ben’s Bistro Express Basmati, cooked
  • 1 mango, cut into pieces
  • 1/2 English cucumber, cut into small cubes
  • 1/2 cup (125 mL) cilantro, chopped
  • 2 tbsp (30 mL) sliced almonds, toasted
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 tbsp (30 mL) fresh lemon juice

Directions

1. Preheat BBQ to medium/high temperature.
2. Warm the curry paste in the microwave for 45 seconds. In a medium bowl, combine one tablespoon of the curry paste and 3 Tablespoons of yogurt. Add the chicken and turn to coat. Marinate in the fridge for 30 minutes.
3. In a blender, combine the remaining curry paste, yogurt and mango chutney. Use a little warm water to thin if it is too thick.
4. In a medium bowl, combine the cooked basmati rice with the mango, cucumber, cilantro and almonds. Whisk together the mango chutney mix with the olive oil and lemon juice and toss with the rice salad.
5. Season the chicken breasts with salt and pepper and grill the chicken breasts until cooked through, about 6 to 7 minutes a side.
6. Top with rice salad with the chicken breasts and serve.

Tip: You can substitute pork tenderloin for chicken breasts.

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Related Recipes

BBQ Chicken Breasts with Mango and Cucumber Rice

Ingredients

  • 4 Maple Leaf Boneless, Skinless Chicken Breasts
  • 2 tbsp (30 mL) Patak’s Madras Curry paste
  • 1/2 cup (125 mL) Greek-style yogurt
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) mango chutney
  • 2 250 g packages Uncle Ben’s Bistro Express Basmati, cooked
  • 1 mango, cut into pieces
  • 1/2 English cucumber, cut into small cubes
  • 1/2 cup (125 mL) cilantro, chopped
  • 2 tbsp (30 mL) sliced almonds, toasted
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 tbsp (30 mL) fresh lemon juice

Directions

1. Preheat BBQ to medium/high temperature.
2. Warm the curry paste in the microwave for 45 seconds. In a medium bowl, combine one tablespoon of the curry paste and 3 Tablespoons of yogurt. Add the chicken and turn to coat. Marinate in the fridge for 30 minutes.
3. In a blender, combine the remaining curry paste, yogurt and mango chutney. Use a little warm water to thin if it is too thick.
4. In a medium bowl, combine the cooked basmati rice with the mango, cucumber, cilantro and almonds. Whisk together the mango chutney mix with the olive oil and lemon juice and toss with the rice salad.
5. Season the chicken breasts with salt and pepper and grill the chicken breasts until cooked through, about 6 to 7 minutes a side.
6. Top with rice salad with the chicken breasts and serve.

Tip: You can substitute pork tenderloin for chicken breasts.