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Before you jump to Honey chicken and brown rice tacos with a mango salsa recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
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A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.
As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all do, without difficulty. Largely, all it takes is a little common sense.
We hope you got benefit from reading it, now let's go back to honey chicken and brown rice tacos with a mango salsa recipe. To cook honey chicken and brown rice tacos with a mango salsa you only need 16 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Honey chicken and brown rice tacos with a mango salsa:
- Take 2 cups of cooked brown rice.
- Take 1/2 of large mango.
- You need 1/2 of red onion.
- You need 1 of bell pepper.
- Provide 1/2 of lemon, juiced.
- Prepare of Marinade.
- Prepare 2 teaspoons of clear honey.
- Take 1 teaspoon of Dijon mustard.
- Provide 1 1/2 tablespoons of vegetable oil.
- Prepare 1/2 of lemon, juiced.
- You need 1/2 teaspoon of dried oregano.
- Take 1 teaspoon of paprika/chilli powder.
- Use 500 g of chicken breast or thighs.
- Use of To serve.
- Get Handful of coriander.
- Take of Small tortillas.
Steps to make Honey chicken and brown rice tacos with a mango salsa:
- Mix the oil, mustard, honey, juice from ½ the lemon, oregano, paprika, and a pinch of salt and pepper in a small bowl..
- Chop the chicken into bitesize chunks and place in the bowl with the marinade, cover, and refrigerate whilst you prepare the salsa..
- Finely slice the red onion and place into a bowl with the juice from the remaining lemon, chop the mango and the bell pepper (without seeds) into small chunks and add to the bowl with a pinch of salt to taste..
- Grill or pan fry the chicken until browned, glossy and cooked through – note no extra oil is needed..
- Serve the rice, chicken and salsa in warmed tortillas with a scattering of chopped coriander..
Don't be fooled by the fruity salsa. We call for a tablespoon, so reduce it if you don't like the spicy salsa to leave your tongue tingling. Removing all the seeds before you mince the pepper will help reduce the kick, too. My favorite salsa for Shrimp Tacos is Mango Salsa. Although Homemade Restaurant Style Salsa and Salsa Verde are fabulous, there comes a time and a I just posted How to Cut A Mango that teaches everything you could ever want to know about mangos!
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