Sheet-Pan Mango Chutney Chicken
With Cauliflower, Chickpeas and FlatbreadCalories
:
670 kcalProtéines
:
43g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileUne seule plaque
Allergènes:
- Moutarde
- Lait
- Soya
- Blé
- Crustacés
- Moutarde
- Sésame
- Oeuf
- Soya
- Sulfites
- Noix
- Poisson
- Gluten
- Lait
- Blé
- Peut contenir des traces d’allergènes
- Arachides
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
270 g
Hauts de cuisse de poulet
285 g
Chou-fleur
2 cs
Chutney de mangues
(Peut contenir : Crustacés, Moutarde, Sésame, Oeuf, Soya, Sulfites, Noix, Poisson, Gluten, Lait, Blé)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Sésame, Soya, Sulfites, Noix, Lait, Blé, Arachides)
3 cs
Sauce au yogourt
(Contient: Lait)
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
56 g
Petits pois
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
½ cs
Beurre*
(Contient: Lait)
Ustensiles
•Papier sulfurisé
•Cuillères à mesurer
Instructions
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.
