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PER SERVE: 1885kJ, protein 38.5g, total fat 7.6g (sat. fat 4.2g), cholesterol 73.8mg, carbs 52.4g, fibre 7.7g, sodium 129.6mg. Carb exchanges: 3½. GI estimate: medium. Gluten-free option.
1. Put the mango slices, coconut cream and stock in a food processor. Process until smooth. Set aside.
2. Heat the oil in a large non-stick frying pan on medium. Add the garlic and chilli. Cook, stirring, for 1 minute. Add the chicken fillets. Cook on each side for 1-2 minutes or until lightly browned.
3. Add the mango purée to the frying pan. Stir to combine. Reduce the heat to medium-low. Cook, covered, for 12-15 minutes or until the chicken is just cooked.
4. Meanwhile, cook the rice in a medium saucepan of boiling water, following packet directions. Drain well.5. Divide the chicken and sauce between plates. Top with coriander sprigs to serve. Accompany with the rice, green beans and broccoli.