Mango Chutney-Glazed Chicken Breasts Naan Wraps
with Garlic Wedges and Cilantro-Garlic Sauce
Mango chutney-glazed chicken breasts strips are drizzled with a cooling cilantro-garlic sauce, perfectly balancing their sweetness with a touch of acidity in every bite. Served over baby spinach and diced tomatoes, this dish offers a vibrant and flavourful combination.
Ingredients: Russet potato • Chicken breast • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic powder.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
6 g
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
4 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
28 g
Baby Spinach
1 unit(s)
Tomato
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains Milk)
2 g
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
2 unit(s)
Russet Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with half the garlic powder, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Roughly chop spinach
- Finely chop cilantro.
- In a small bowl, add sour cream, cilantro, half the vinegar and remaining garlic powder. Season with salt and pepper, then stir to combine. Set aside.
- Pat chicken dry with paper towels. Cut into 1-inch wide strips. Season with Dal Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear 3-4 min per side, until tenders are golden and cooked through.**
- Transfer to a plate, then cover to keep warm.
- Carefully wipe the pan clean with paper towels.
- Wrap flatbread in foil, then place in the top of the oven until warm, 5-6 min. (TIP: You can skip this step if you don't want to warm flatbread.)
- Meanwhile, reheat the same pan (from step 3) over medium-low.
- Add 2 tbsp (4 tbsp) butter. Swirl until melted.
- Remove the pan from heat, then add mango chutney and remaining vinegar. Stir to combine.
- On a clean cutting board, slice chicken. Add to the pan with mango chutney sauce. Toss to coat.
- Divide flatbreads and potato wedges between plates.
- Top flatbreads with baby spinach, tomatoes, half the cilantro-garlic sauce and chicken.
- Spoon any remaining mango sauce from the pan over top.
- Serve remaining cilantro-garlic sauce alongside for dipping.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.