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Mango Chutney Chicken Bowls

Mango Chutney Chicken Bowls

with Cashews and Indian-Style Pilaf
4.5(1.2K)
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Calories
: 
740 kcal
Protein
: 
49g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Cashews
  • Soy
  • Soy
  • Milk
  • Sesame
  • Sulphites
  • Tree nuts
  • Mustard
  • Wheat
  • Peanuts
  • Egg
  • May contain traces of allergens
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 traces of: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

4 tbsp

Mango Chutney

1 tbsp

Chicken Stock Powder

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

1 tbsp

Indian Spice Mix

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

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

½ tbsp

Oil*

Calories740 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate98 g
Sugar25 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium1230 mg
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

Cooking Steps

PDF
Cook rice
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.
Prep and cook chicken
2
  • 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
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 sauce thickens and chicken is coated, 1-2 min.

 

Finish and serve
4
  • 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.

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