Mango Chutney Chicken Bowls
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Mango Chutney Chicken Bowls

Mango Chutney Chicken Bowls

with Cashews and Indian-Style Pilaf

If you are looking for a mango-nificent dish that's quick to whip up, these sweet and savoury mango chutney chicken bowls certainly fit the bill.


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

Preparation Time15 minutes
Cooking Time4 minutes


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

56 g

Green Peas

7 g


28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

4 tbsp

Mango Chutney

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

0.06 tsp


0.06 tsp


½ tbsp



Nutrition Values

Calories740 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate98 g
Sugar25 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium1230 mg
Trans Fat0 g
Potassium850 mg
Calcium75 mg
Iron5.5 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.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons


Cook rice
  • Once the water is 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 from heat. Set aside, still covered.
Prep and cook chicken
  • Heat a large non-stick pan over medium heat.
  • Meanwhile, pat chicken dry with paper towels. Season with Indian Spice Mix, salt and pepper.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders.
  • Sear until golden-brown and cooked through, 3-4 min per side.**
Glaze chicken
  • Add half the mango chutney (use all for 4 ppl), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water to the same pan.
  • Cook, stirring often, until sauce thickens and chicken is coated, 1-2 min.


Finish and serve
  • Meanwhile, finely chop cilantro.
  • Fluff rice with a fork, then stir half the cilantro into rice.
  • Divide rice and chicken between bowls.
  • Spoon any remaining sauce over top of chicken.
  • Sprinkle with cashews and remaining cilantro.