Mango Chutney Chicken Sheet Pan
Healthy, quick and crazy-delicious, a jar of mango chutney is the secret to the delicious, slightly sweet flavor of this three-ingredient(!)…
Ingredients
8 boneless, skinless
chicken thighs
about 2 lbs 1 (9 oz) jar mango chutney
1 head of cauliflower cut into florets
3 tbsp olive oil 2 tsp salt cilantro chopped
optional red onion
thinly sliced
optional cooked rice
quinoa or couscous for serving
Nutrition Notes
Kitchenware Needed
Instructions
Preheat Oven to 375°F. On a rimmed baking sheet, toss cauliflower in olive oil and 1 tsp of salt. Cook for 20 minutes. Remove from oven. In a large bowl toss chicken thighs with remaining 1 tsp of salt and chutney and nestle between partially cooked cauliflower.
Top chicken with any leftover chutney from the bowl. Place sheet pan back in oven and cook an additional 25 minutes until chicken is cooked through and cauliflower is crispy. For crispy chicken broil for 5 minutes Sprinkle with cilantro and thinly sliced red onion. Serve over cooked rice, quinoa or couscous.
