Chicken and Mango Chutney
with Roasted Spiced Veggie Couscous
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
½ cup
Couscous
(Contains Wheat)
6 g
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, 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.