Smoky Chicken with Mango Pomegranate Chutney
Inspired by South African cuisine, this quick dinner keeps fat in check without sacrificing tangy flavor from the likes of mango, ginger and pomegranate.
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Ingredients
- 3 tbsp smoked paprika
- 1 1/3 tsp unsweetened cocoa powder
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp coarse sea salt
- 16 oz boneless, skinless chicken breasts
Chutney
- 1 tsp olive oil
- 1 cup chopped sweet onion (such as Vidalia)
- 1 tbsp minced fresh ginger
- 1/2 tsp red pepper flakes
- 1/2 clove garlic, minced
- 6 oz frozen mango chunks, thawed and cut into 1/2-inch cubes
- 1/3 cup apple cider vinegar
- 1 tbsp plus 1/4 tsp raw honey
- 1/2 tsp ground cinnamon
- 1/2 cup pomegranate seeds
- 4 tsp chopped unsalted almonds, toasted
Preparation
- Preheat oven 375°F. Line a large baking dish with foil.
- In a medium bowl, combine paprika, cocoa powder, 1 tsp ground ginger, 1/4 tsp cinnamon and salt. Add chicken and dredge through mixture to coat. Transfer chicken to dish and cover with foil. Bake until cooked through, 30 to 35 minutes.
- Meanwhile, prepare chutney: In a medium saucepan, heat oil on medium-high. Add onion, 1 tbsp fresh ginger and pepper flakes and sauté, stirring often, until onion softens, about 4 minutes. Stir in garlic and sauté until fragrant, about 30 seconds. Add mango, vinegar, honey and 1/2 tsp cinnamon and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Stir in pomegranate and cook for 10 to 15 more minutes, until liquid evaporates
- To serve, top chicken with chutney. Garnish with almonds.
Nutrition Information
- Serving Size smoky chicken breast and 1/2 cup chutney
- Calories 240
- Carbohydrate Content 24 g
- Cholesterol Content 63 mg
- Fat Content 5 g
- Fiber Content 5 g
- Protein Content 25 g
- Saturated Fat Content 1 g
- Sodium Content 182 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g