Mango-Chutney Chicken with Roasted Carrots And Zucchini
Mango-Chutney Chicken with Roasted Carrots And Zucchini is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Arrange racks in upper and lower thirds of oven; preheat to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.