Mango-Chutney Chicken with Roasted Carrots And Zucchini

Ingredients

• •4 piece boneless, skinless chicken breasts (about 2 pounds)
• •3 tablespoons oil, divided
• •1½ teaspoons kosher salt, divided
• •5½ medium medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
• •2 medium medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
• •½ teaspoon freshly ground black pepper, divded
• •½ cup mild or medium-heat mango chutney
• •½ teaspoon ground cumin
• •¼ teaspoon ground cinnamon
• •½ cup plain full- or low-fat Greek yogurt
• •1½ teaspoons fresh orange juice
• •¼ teaspoon curry powder
• •⅛ teaspoon kosher salt
• •3 tablespoons finely chopped cilantro or parsley leaves
• •3 tablespoons finely chopped roasted
• •¼ cup salted cashews

Cooking Instructions

1. 1.

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

   10 min

2. 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.

   5 min

3. 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.

   30 min

4. 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.

   5 min

5. 5.

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

   5 min