Name: Mango-Chutney Chicken With Roasted Carrots And Zucchini
Cook time: 20 minutes
Total time: 45 minutes
Yield: 4 servings
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

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Photo by Chelsea Kyle, Food Styling by Rhoda Boone

The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

Option 1: "Plain" but seasoned

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

Option 2: Add a little more flavor

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

Option 3: Take it next level

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

Preparation

Step 1
Arrange racks in upper and lower thirds of oven; preheat to 400°F.
Option 1: "Plain" but seasoned
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.

TagsChicken Breast Chicken Poultry Zucchini Squash Vegetable Carrot Root Vegetable Mango Stone Fruit Fruit Cinnamon Herbs & Spices Main Dinner Gluten Free Nut Free Sheet-Pan Dinners Roast Epicurious

Recipe notes

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