Name: Mango-Chutney Chicken With Roasted Carrots And Zucchini
Cook time: 20 minutes
Total time: 45 minutes
Yield: 4 servings
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

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Photo by Chelsea Kyle, Food Styling by Rhoda Boone

The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

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