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Coconut Chicken Pitas With Mung Beans, Cucumber And Baby Heirloom Tomato Salsa, Lime Coconut Dressing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 free-range skinless chicken thighs, excess fat removed

4 tablespoons EVOO

Zest of 1 and juice of 3 limes

1/2 cup of coconut cream

1 green chilli de-seeded & very finely diced

Small handful of fresh coriander, finely chopped

Leaves from 4 stems of fresh mint, finely chopped

1/2 teaspoon of hot green habanero sauce

Light olive oil spray

1 cup mung beans

Juice of 1 lime

1 teaspoon dark agave nectar

1 Lebanese cucumber

1 long green pepper, seeds and white pith removed

1 punnet (1 large handful), baby heirloom tomatoes, halved or quartered

2 spring onions (scallions), finely sliced including part of the green tops

1/2 green chilli, seeds removed very finely diced

2 tablespoons of coconut cream

2 tablespoons light sour cream

sea salt flakes and freshly ground black pepper

2 limes for cooking with the chicken

green chilli, seeds removed very finely diced

olive oil for cooking

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