Recipe

Lunch

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Mangos
Hoisin Sauce
Boneless Skinless Chicken Breasts
Romaine Lettuce Heads
Watercress Sprouts

Hoisin Chicken Lettuce Cups

From Jamie Oliver's 5 Ingredients
Just toss it all in a salad bowl if you prefer.
Total time: 12 min
Servings: 3
Equipment: Stove | Grill
  • 1 Mangos
  • 2 tbsp. Hoisin Sauce
  • 2 Boneless Skinless Chicken Breasts
  • 1 Romaine Lettuce Heads, 10 oz
  • 1 c. Watercress Sprouts
  • Put a grill pan on high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all the flesh into ½-inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls.
  • Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. then grill for 2-3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside.
  • Divide up the mango and the hoisin bowls. Slice chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptable to hold everything.