Mango-Chutney Chicken with Roasted Carrots And Zucchini

kid-friendly chicken mango carrot zucchini dinner 1-2-3 small plates sheet-pan dinner

Rhoda Boone

4 servings

Source

Ingredients

4 boneless, skinless chicken breasts (about 2 pounds)

3 tablespoons oil, divided

1 1/2 teaspoons kosher salt, divided

5–6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)

2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces

1/2 teaspoon freshly ground black pepper, divded

1/2 cup mild or medium-heat mango chutney

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 cup plain full- or low-fat Greek yogurt

1 1/2 teaspoons fresh orange juice

1/4 teaspoon curry powder

1/8 teaspoon kosher salt

3 tablespoons finely chopped cilantro or parsley leaves

3 tablespoons finely chopped roasted, salted cashews

Method

Arrange racks in upper and lower thirds of oven; preheat to 400°F.

If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.

Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23–28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes.

Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.

Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.