Ingredients

  • 2 chicken breast, diced into small pieces
  • 2 tablespoons coconut oil
  • 1 cup (200 g) mango, diced small
  • 1/4 cup (50 g) blueberries
  • 2 Tablespoons pumpkin seeds
  • 1 teaspoon chives or green onions, diced
  • 2 Tablespoons shredded coconut
  • 1/4 cup (60 ml) coconut cream (or the top of a refrigerated can of coconut milk)
  • 1 Tablespoon curry powder
  • Salt to taste

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Dice the chicken breast into small pieces and pan-fry them in the coconut oil until fully cooked.
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Step 2

  • Let cool.

Step 3

  • Place the chicken pieces into a large bowl with the mango, blueberries, pumpkin seeds, chives, coconut shreds, curry powder, coconut cream, and salt to taste.
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Step 4

  • Mix together well.

Step 5

  • Serve by itself, on top of a salad, or on a baked butternut squash half.
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