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SuperQuick Spicy Mango Chutney Chicken Bowls

SuperQuick Spicy Mango Chutney Chicken Bowls

with Cashews and Indian-Style Rice Pilaf
4.5(636)
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
650 kcal
Protein
: 
50g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Cashews
  • Soy
  • Mustard
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Chicken Breast, Diced

¾ cup

Basmati Rice

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

56 g

Green Peas

7 g

Cilantro

28 g

Cashews, chopped

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

2 tbsp

Mango Chutney

(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)

7.5 g

Chicken Stock Powder

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

4.5 g

Indian Spice Mix

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

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

½ tbsp

Oil*

Calories650 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber4 g
Protein50 g
Cholesterol130 mg
Sodium910 mg
Potassium850 mg
Calcium50 mg
Iron4 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
•Strainer

Cooking Steps

PDF
Cook rice
1
  • Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high. 
  • Wash and dry all produce. 
  • When the water is almost at a boil, using a strainer, rinse rice until water runs clear. 
  • To the boiling water, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
  • Remove from heat. Set aside, still covered.
Prep and cook chicken
2
  • Heat a large non-stick pan over medium.
  • Meanwhile, pat chicken dry with paper towels. Season chicken with salt, pepper and half the Indian Spice Mix (use all for 4 servings).
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Sear for 3-4 min per side, until golden and cooked through.**
Glaze chicken
3
  • To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (1/4 cup) water.
  • Cook for 30 sec, stirring often, until glaze thickens and chicken is coated.
Finish and serve
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 from the pan over top of chicken.
  • Sprinkle cashews and remaining cilantro over top.

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