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Baked Mango Chutney Chicken
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Baked Mango Chutney Chicken

Baked Mango Chutney Chicken

with Roasted Veggies and Cilantro Rice

Busy night? This Indian-inspired dinner has it all: sweet curry sauce with a touch of spice, fragrant rice with peas and roasted veggies. Better yet, it comes together in 30 mins!

Tags:
Quick Prep
Family Friendly
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

4 tbsp

Mango Chutney

1 tbsp

Indian Spice Blend

7 g

Cilantro

¾ cup

Basmati Rice

170 g

Carrot

56 g

Green Peas

2 tbsp

Mild Curry Paste

200 g

Zucchini

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate106 g
Sugar31 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Pot
Measuring Cups
Large Bowl

Instructions

Prep and roast veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Add carrots, zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Sprinkle over half the Indian Spice Mix. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 15-18 min.

Cook chicken
2

While veggies roast, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over remaining Indian Spice Mix. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the bottom of the oven until chicken is cooked through, 12-14 min.**

Cook rice
3

While chicken roasts, add 1 1/4 cups water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and peas, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Finish chicken
4

While rice cooks, roughly chop cilantro. Stir together mild curry paste and mango chutney in a large bowl. When chicken is cooked through, toss chicken in mango chutney mixture in the large bowl until completely coated in sauce.

Finish and serve
5

Fluff rice with a fork, then season with salt. Stir in half the cilantro. Divide rice and roasted veggies between plates. Top with chicken, then any remaining sauce in the bowl. Sprinkle over remaining cilantro.

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