Honey chicken and brown rice tacos with a mango salsa

Ingredients

• 2 cups cooked brown rice
• 1/2 large mango
• 1/2 red onion
• 1 bell pepper
• 1/2 lemon, juiced
• 2 teaspoons clear honey
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons vegetable oil
• 1/2 lemon, juiced
• 1/2 teaspoon dried oregano
• 1 teaspoon paprika/chilli powder
• 500 g chicken breast or thighs
• Handful coriander
• Small tortillas

Steps

1. Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl.
2. Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa.
3. Finely slice the red onion and place into a bowl with the juice from the remaining lemon, chop the mango and the bell pepper (without seeds) into small chunks and add to the bowl with a pinch of salt to taste.
4. Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed.
5. Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander.