Mango-Chutney Chicken with Roasted Carrots And Zucchini recipes

Mango-Chutney Chicken with Roasted Carrots And Zucchini recipes
15 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
Nutrition
590
30% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

32% 21

Saturated

16% 3

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 5

Carbs

15% 44

Carbs (net)

- 39

Fiber

19% 5

Sugars

- 34

Sugars, added

- 24

Protein

117% 58

Cholesterol

56% 167

Sodium

41% 981

Calcium

12% 124

Magnesium

28% 118

Potassium

31% 1446

Iron

13% 2

Zinc

23% 3

Phosphorus

86% 604

Vitamin A

98% 879

Vitamin C

32% 29

Thiamin (B1)

30% 0

Riboflavin (B2)

45% 1

Niacin (B3)

146% 23

Vitamin B6

169% 2

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

20% 0

Vitamin D

15% 2

Vitamin E

27% 4

Vitamin K

30% 36

Sugar alcohols

- 0

Water

- 376
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