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Baked Mango Chutney Chicken
with Roasted Veggies and Cilantro Rice
Busy night? This Indian-inspired dinner has it all: sweet curry sauce with a touch of spice, fragrant rice with peas and roasted veggies. Better yet, it comes together in 30 mins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
4 tbsp
Mango Chutney
1 tbsp
Indian Spice Blend
7 g
Cilantro
¾ cup
Basmati Rice
170 g
Carrot
56 g
Green Peas
2 tbsp
Mild Curry Paste
200 g
Zucchini
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Add carrots, zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Sprinkle over half the Indian Spice Mix. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 15-18 min.
While veggies roast, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over remaining Indian Spice Mix. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the bottom of the oven until chicken is cooked through, 12-14 min.**
While chicken roasts, add 1 1/4 cups water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once 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 the pot from heat. Set aside, still covered.
While rice cooks, roughly chop cilantro. Stir together mild curry paste and mango chutney in a large bowl. When chicken is cooked through, toss chicken in mango chutney mixture in the large bowl until completely coated in sauce.
Fluff rice with a fork, then season with salt. Stir in half the cilantro. Divide rice and roasted veggies between plates. Top with chicken, then any remaining sauce in the bowl. Sprinkle over remaining cilantro.
