Cut the courgette and chicken breast on a bite-sized pieces. Fry in a pan a few minutes and then add the potatoes. Cook until all ingredients are soft. Cut mango in halves and then cut thin slices.
Lay off a portion on a plate and garnish with chopped parsley and a slice or two slices of mango.
Sprinkle the dish with a good extra virgin olive oil and a little soy sauce instead of salt.