Sort ingredients
leekottner
QR Code
Listen
Pdf
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 ¾ tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and ¾ tsp. salt on a rimmed baking sheet.
Option 2: Add a little more flavor Season chicken with ¼ 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 ¼ tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes.
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.
Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.