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.
Tags:
Spicy
•SuperQuick
•Low CO2
Allergens:
Cashews
•Soy
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
DifficultyMedium
Ingredients
serving amount
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
56 g
Green Peas
7 g
Cilantro
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
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
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.
Utensils
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons
Instructions
1
- 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.
2
- Heat a large non-stick pan over medium heat.
- Meanwhile, pat chicken breast tenders 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 breast tenders.
- Sear until golden-brown and cooked through, 3-4 min per side.**
3
- 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 glaze thickens and chicken is coated, 1-2 min.
4
- Meanwhile, finely chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice and chicken between bowls.
- Spoon any remaining glaze over top of chicken.
- Sprinkle with cashews and remaining cilantro.