The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki Chicken with Cucumber & Mango Salsa
Our easy, healthy teriyaki sauce – made from tamari, honey, balsamic and lime – is a sweet-sticky partner for succulent free-range British chicken thighs. You’ll love our refreshing salsa, too, stuffed with juicy mango and cooling cucumber.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 160g quinoa (quinoa (100%))
- 1 cucumber
- 1 mango
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 handful of fresh coriander
- 2 unwaxed lime
- 600g British Free Range chicken thighs
- 1 onion
- 240g Tenderstem broccoli
- 8cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 chilli
- 25g honey
Nutritional Information
Calories: 567
Protein: 42g
Carbs: 41g
Fat: 27g
Teriyaki Chicken with Cucumber & Mango Salsa
Our easy, healthy teriyaki sauce – made from tamari, honey, balsamic and lime – is a sweet-sticky partner for succulent free-range British chicken thighs. You’ll love our refreshing salsa, too, stuffed with juicy mango and cooling cucumber.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Finely dice the onion. Place the chicken and three-quarters of the onion in an ovenproof dish. Toss with 1 tbsp oil, a pinch of sea salt and black pepper. Bake for 15 mins.
- Make the salsa; roughly chop the coriander. Cut 1 lime into 6 wedges. Dice the cucumber and mango into 1cm cubes. In a bowl, combine the cucumber, mango, remaining onion, half the coriander, 1 tbsp olive oil and juice from 2 lime wedges. Thinly slice the chilli (remove the seeds for less heat).
- Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Make the teriyaki sauce; finely chop or grate the ginger. In a small bowl, mix the ginger, tamari, honey, vinegar, remaining coriander and juice from the remaining whole lime. After 15 mins, remove the chicken from the oven and pour over the teriyaki sauce. Bake for another 5-7 mins, until the chicken is cooked.
- Trim and halve the broccoli. Place on a baking tray and toss with 1 tbsp oil and a pinch of sea salt and roast for 10-12 mins, until golden. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the quinoa with the teriyaki chicken, salsa and broccoli. Garnish with chilli (to taste) and the remaining lime wedges.
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