Mango Chutney Chicken Bowls
with Cashews and Indian-Style PilafCalories
:
740 kcalProtein
:
49g proteinTotal
:
15 minutesDifficulty
:
MediumQuick
New
Allergens:
- Cashews
- Soy
- Soy
- Milk
- Sesame
- Sulphites
- Tree nuts
- Mustard
- Wheat
- Peanuts
- Egg
- May contain traces of allergens
- Fish
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 be present: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
4 tbsp
Mango Chutney
1 tbsp
Chicken Stock Powder
(Contains: Soy May be present: Milk, Sesame, Sulphites, Mustard, Wheat, Egg, Fish)
1 tbsp
Indian Spice Mix
(May be present: 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*
Nutrition Values
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.
Utensils
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Measuring Spoons
Cooking Steps
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 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.**
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the sweet and spicy balance of the mango chutney sauce, though some found it unexpectedly spicy.
- Ease of prep: Customers appreciated how quick and easy this dish was to prepare, with clear instructions for most steps.
- Suggestions: Consider adding more vegetables like bell peppers or broccoli for a more complete meal. Use all the mango chutney for extra sauce.
- Portions: Several reviewers felt the meal needed more vegetables, with some finding the overall portion size small.
- Spice level: Some were surprised by the heat; consider mentioning the spice level in the recipe description.
