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chicken breasts oil kosher salt carrots zucchini freshly ground black pepper mango ground cumin ground cinnamon yogurt orange juice curry powder kosher salt cilantro cashews
Viewed: 26 - Published at: 9 years agoIngredients
- 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.
- 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.
- 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.
