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Annabel Karmel
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Sticky Mango Chicken

For a vibrant dish for all, try this mango chicken with spinach. If making for adults or older children, try adding toasted pine nuts for extra crunch.

Prep Time: 1 hour including marinating
Cook Time: 9 minutes
Serves: 2/4/2016
Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years

For the Chicken:

2 2 chicken breasts cut in half
2 tbsp mango chutney
1 tbsp dark brown sugar
juice of ½ lime
1 tsp soy sauce
freshly ground black pepper

For the Spinach & Mango Salad

100 g spinach carefully washed
1/2 large mango, peeled and chopped
40 g dried cranberries
1 1/2 tbsp toasted pine nuts (optional)

For the Dressing:

3 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp sugar
salt & freshly ground black pepper
  1. Mix together the mango chutney, sugar, lime juice, soy sauce and pepper.
  2. Pour this over the chicken and leave to marinate for at least one hour, turning occasionally.
  3. Pre-heat the grill to medium high.
  4. Drain the marinade from the chicken and reserve,
  5. Place the chicken on a baking tray and grill for about 6 minutes.
  6. Take the chicken out of the grill and spoon over a little of the sauce, then continue to cook for about 3 minutes or until the chicken is turning golden and cooked through.
  7. Meanwhile, mix together all the ingredients for the salad dressing.  In a bowl, combine the spinach, mango and cranberries and toss with the dressing.
  8. Sprinkle toasted pine nuts on top (if using)

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