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Sheet-Pan Mango Chutney Chicken

Sheet-Pan Mango Chutney Chicken

With Cauliflower and Flatbread
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
670 kcal
Protein
: 
43g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Soy
  • Wheat
  • Crustaceans
  • Mustard
  • Sesame
  • Egg
  • Soy
  • Sulphites
  • Tree nuts
  • Fish
  • Gluten
  • Milk
  • Wheat
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

285 g

Cauliflower

2 tbsp

Mango Chutney

(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

9 g

Indian Spice Mix

(Contains: Mustard May be present: Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Peanuts)

3 tbsp

Yogurt Sauce

(Contains: Milk)

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

56 g

Green Peas

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Butter*

(Contains: Milk)

Calories670 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber7 g
Protein43 g
Cholesterol150 mg
Sodium1220 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium200 mg
Iron6 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.
•Parchment Paper
•Measuring Spoons

Cooking Steps

1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Cut cauliflower into bite-sized pieces. 
  • To one side of a parchment-lined baking sheet, add cauliflower, peas and half the Indian Spice Mix and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. (NOTE: Use one pan for 4 servings.) Set aside. 
2
  • Pat chicken dry with paper towels. Season with remaining Indian Spice Blend, salt and pepper. 
  • Add chicken to the other side of the same baking sheet. (NOTE: For 4 servings, use another parchment-lined baking sheet for chicken). Roast in the middle of the oven for 7-9 min, until chicken is opaque. (NOTE: For 4 servings, cook veggies in the bottom and chicken in the middle of the oven.)
3
  • Once cauliflower is golden on one side, flip veggies. 
  • Once chicken is opaque, flip chicken.
  • Spread Mango Chutney over chicken. Return to the oven. Cook for 7-9 min, until veggies are tender and chicken is cooked through.**
4
  • When chicken and veggies are almost done, place flatbreads directly on the top oven rack.
  • Toast for 2-3 min, until softened. 
  • Spread 1/2 tbsp (1 tbsp) butter over warm naan. 
5
  • Season flatbread with salt, then cut or tear each naan into four equal pieces.
  • Divide veggies, chicken and naan between bowls. 
  • Spoon over any remaining mango chutney from the pan. 
  • Drizzle over yogurt sauce.

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