Chicken and Mango Chutney
with Roasted Spiced Veggie Couscous- Sulphites
- Wheat
- Crustaceans
- Mustard
- Sesame
- Egg
- Soy
- Sulphites
- Tree nuts
- Fish
- Gluten
- Milk
- Wheat
- May contain traces of allergens
- Triticale
- Peanuts
You'll love the flavour twist on this couscous and chicken dish. Sweet mango chutney sweetens up roasted chicken and veggies laced with warm Indian spices.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Mango Chutney
(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Egg, Soy, Fish, Milk, Wheat)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
6 g
Dal Spice Blend
(May be present: Mustard, Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Triticale, Peanuts)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
4 g
Garlic Salt
(May be present: Mustard, Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Triticale, Peanuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter-rounds.
- Core, then cut pepper into 1/2-inch pieces.
- To a large bowl, add 1 tbsp (2 tbsp) of the mango chutney. Set aside.
- Add zucchini, peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt, half the Dal Spice Blend and pepper, then toss to combine.
- Roast in the middle of the oven for 15-17 min, until tender-crisp.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Dal Spice Blend, remaining garlic salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Spoon remaining chutney over top. Roast in the top of the oven for 10-12 min, until cooked through.**
- Let rest, covered, 5 min.
- Meanwhile, peel, then finely chop shallot.
- Roughly chop cilantro.
- In a medium pot, heat 1 tbsp (2 tbsp) oil over medium. When the pot is hot, add shallot. Cook for 2-3 min, stirring occasionally, until softened.
- Add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- Fluff with fork.
- Meanwhile, to large bowl with mango chutney, add vinegar and 1 tbsp (2 tbsp) oil. Whisk to combine.
- When veggies are cooked, add to bowl.
- Add couscous and half the cilantro. Season with salt and pepper, then toss to coat.
- Thinly slice chicken.
- Divide couscous mixture between plates.
- Top with chicken.
- Sprinkle with remaining cilantro.
