Salmon with Lentils

This Thai inspired dish brings a new flavor to the table with the sweet mango, crunch peanuts and a pop of cilantro. Brought to you by Uncle Ben's.
Directions for: Peanut Chicken with Mango Rice Salad

Ingredients

1 cup (250 mL) UNCLE BEN'S Original CONVERTED Brand Rice

8 boneless, skinless chicken thighs

cup (60 mL) prepared peanut sauce

2 Tbsp (30 mL) oil

2 Tbsp (30 mL) lime juice

2 tsp (10 mL) lime zest, finely grated

1 Tbsp (15 mL) honey

tsp (2 mL) salt

1 mango, peeled and chopped

1 cup (250 mL) cucumber, finely chopped

cup (60 mL) red onion, finely chopped

cup (125 mL) fresh cilantro leaves, chopped

cup (60 mL) unsalted roasted peanuts, chopped

Directions

1. Prepare the UNCLE BENS CONVERTED Brand Rice without butter and salt; cool completely. Set a large, nonstick skillet over medium heat and coat with cooking spray. Add the chicken in a single layer. Cook, turning halfway through, for 10 minutes or until chicken is almost cooked through. Brush peanut sauce over chicken and cook for an additional 5 minutes or until cooked through.

2. Meanwhile, whisk the oil with the lime juice, zest, honey and salt. Toss the rice with the mango, cucumber, red onion, cilantro and dressing.

3. Serve the chicken with the rice and garnish with chopped peanuts.

See more: Nuts, Chicken, Fruit, Rice/Grain, Main, Dinner, Quick and Easy