Low Fat Chutney Chicken Recipes

SWEET AND STICKY MANGO CHUTNEY CHICKEN

Steps:

• Preheat your oven to 400 degrees.
• Heat the oil in a large, ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it is soft and starting to brown, about 3 minutes if the onion is very finely minced. Add the garlic and let it cook for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.
• Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin. Don't spread any on the bottom of the chicken.
• Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

LOW FAT CHUTNEY CHICKEN

Steps:

• PREHEAT oven 180F/350C.
• Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces.
• COMBINE pepper, paprika and garlic salt.
• PLACE chicken in a carresole dish sprayed with oil.
• RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish.
• NOTE: I used glass Pyrex 13 x 9 dish.
• NOTE: I used store bought Kato's peach chutney; can also use Apricot too!
• COMBINE chutney, lemon juice, curry powder, givger and brown sugar
• NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it.
• POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes.
• UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed.
• ENJOY!

LOW FAT CHICKEN TANDOORI CHUTNEY & BANANA PIZZA

Steps:

• Cut chicken into slices; place in ziploc bag to marinate overnight.
• Combine 1st 7 ingredients; combine with chicken in ziplock bag.
• NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
• On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
• On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
• ENJOY!
• NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
• NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).

LOW FAT CHICKEN MANGO CHUTNEY & MACADAMIAS!

Steps:

• HEAT oven to 180°C.
• Cut chicken breasts horizontally.
• Place chicken breasts in a baking dish.
• In large bowl, stir together pineapple (with juice), mango chutney, mustard and finely chopped nuts.
• POUR over chicken.
• BAKE 50 minutes.
• NOTE: Baste every 15 minutes.
• TOP with chopped coriander; can use parsley instead.
• ENJOY!
• NOTE: Don't worry if nuts get a bit darkish brown.
• NOTE: Can just cut chicken breasts in half vertically too -- is all up to you!

MANGO-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F.
• Option 1: "Plain" but seasoned
• 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.
• 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.
• 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.