Chicken pan with mango and avocado dip

Ingredients for 3 servings:

• 250 g chicken breast
• 1 large bell pepper(s), yellow
• 1 handful of mushrooms
• 1 m.-sized mango(s)
• some teriyaki sauce
• 1 cup of crème fraîche, approx. 200 g
• 2 avocados
• 1 clove(s) garlic
• some lemon juice
• 1 small onion(s)
• handful of cocktail tomatoes
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Cut the chicken breast into strips or bite-sized pieces and marinate with teriyaki sauce, salt, and pepper. Wash and chop the bell peppers, mushrooms, and tomatoes. Dice the mango. Peel and chop the onion and garlic, or press the garlic. Heat the coconut oil and sauté the onions and garlic until translucent. Add the chicken breast with the sauce and fry until the meat has browned on both sides. Add the vegetables and sauté until almost cooked. Then add the mango and sauté until still firm to the bite. Season with salt, pepper, and lemon juice. Peel the avocado, remove the pit, and scoop out the flesh from the skin with a spoon. In a bowl, mix with crème fraîche and season with salt, pepper, sugar, and lemon juice. Serve the avocado dip with the potato wedges and the mango chicken. Serve the potato wedges on a serving of bread. For example, prepare it according to my recipe: http://www.chefkoch.de/rezepte/301871110222146/Kartoffelspalten-aus-dem-Ofen.html.