- 150 grams goat cheese (~ 5.30 ounces)
- 1 ripe mango
- 1 chicken fillet
- Handful of rocket lettuce
- Olive oil
- 2 naan bread
- 1 dl white wine vinegar (~ 0.85 cups)
- Sea salt
- Fresh ginger
- 2 red chili peppers
Kitchen equipment needed
- Chef’s knife + cutting board
- Small saucepan
- A grill pan
- Small knife or spoon for cleaning the fresh ginger
Preparing the mango chutney — 15 minutes
PEEL the mango and dice in small cubes. REMOVE the seeds from the red chili peppers and finely slice them. PUT the small saucepan on low heat and pour in about 2 deciliter (~0.85 cups) of white wine vinegar. Turn up the heat to medium high and boil down for a minute or 5. ADD in the diced mango along with the finely sliced red chili peppers. CLEAN a portion of the ginger and grate about 1 to 2 teaspoons into the small saucepan. SEASON with salt. Turn down the heat and let simmer for another 5 minutes.
If you don’t like sour flavors that much, you can add 1/2 tablespoon of sugar or a nice squeeze of honey. Taste the chutney before you do this, since the mango is naturally sweet. You should let the mango chutney cool down to room temperature before serving.
Putting it all together — 10 minutes
SLICE the chicken fillet in 2 or 3 equally thick slices, depending on the size of the chicken breast. RUB each chicken slice with olive oil. We used regular olive oil for this, but you can use butter instead if you prefer. We like olive oil because it adds a little more freshness to the grilled chicken, plus it doesn’t burn as fast as butter would in a grill pan. HEAT up the grill pan over high heat, then add in the 2 or 3 slices of chicken. GRILL for a couple of minutes (don’t move it), then turn each piece around and grill for another couple of minutes. REPEAT this step until the slices are nicely cooked. They should have grill lines and the meat should be all white, not pink. SLICE the chicken into small(er) strips so that you can eat them without using a knife and fork when they are on the naan breads.
You can use store-bought naan bread for this, but we used home-made ones. You can find the recipe for home-made naan bread at the end of this recipe. HEAT UP the naan bread in your oven, if they aren’t ready to eat straight away. Now for the fun part: SPREAD half of the goat cheese on each naan bread. DIVIDE a handful of rocket lettuce over the two naan breads, do the same for the chicken strips. FINISH by spreading as much mango chutney over each bread. Enjoy your chicken mango goat cheese on naan bread lunch!
We’ve mentioned we used home-made naan bread instead of store-bought ones, you can view the recipe for them by clicking on the image below: