Ingredients

1 ripe Mango

2 Tbsp Hoisin sauce

2 x 4-oz boneless, skinless Chicken Breasts

1 Anuenue (romaine) lettuce ( 1O oz)

1 cup Sprouts

Instructions

1. Put a grill pan on a hig eat. Cut the two cheeks off the mango, slice into three lengthways, then slice off the skin and discard. Dice all the flesh In ½-inch cubes. Scrunch the stone over a bowl, to extract any pulp and jul mix with the hoisin to make a dressing, and divide between two little bowls.

2. Flatten the chicken breasts by pounding them with your fists until the fat is the same thickness as the skinny end. Rub with 1 Tbsp of Olive Oil a pinch of sea salt and black pepper, then grill for 2 to 3 minutes on each side or until char-marked and cooked through. Meanwhile, trim the lettuce, pull leaves apart, and divide between two plates, snipping the cress alongside.

3. Divide up the mango and the hoisin bowls. Slice the chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptacle to hold everything.

   5 Ingredients, Jamie Oliver