Roasted Mango Chutney Chicken

  • Prep + Cook Time
    40 Minutes
  • Servings
    4
  • Calories
    469
  • Nutritional Information
    • 19 g FAt
    • 4 g Sat. FAt
    • 34 g CArbs
    • 5 g Fiber
    • 23 g sugars
    • 44 g proteins

Ingredients

    4 ea. Forester Farmer’s Market® Boneless Skinless Breasts
    3 tablespoons oil, divided
    1 1/2 teaspoons kosher salt, divided
    1 lb. medium-sized carrots, peeled, halved lengthwise, cut on the bias into 1 1/2″ pieces
    1 lb. medium-sized zucchini, ends trimmed, cut on the bias into 1″ pieces
    1/2 teaspoon freshly ground black pepper, divided
    1/2 cup mild or medium-heat mango chutney
    1/2 teaspoon ground cumin
    1/4 teaspoon ground cinnamon

    Yogurt Sauce
    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

     

Ingredients

Preparation

    Arrange racks in upper and lower thirds of oven; preheat to 400°F
    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 170°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.
    Mix yogurt, orange juice, curry powder, salt in a medium bowl and serve with chicken.

Preparation