HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMango Chutney Glazed Spiced Chicken Breast With Broccoli
Mango Chutney Glazed Spiced Chicken Breast with Broccoli

Mango Chutney Glazed Spiced Chicken Breast with Broccoli

with Cumin Bulgur Wheat and Roasted Carrots

Custom recipe
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Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

3 unit(s)


75 grams

Greek Style Natural Yoghurt


1 bunch(es)


2 unit(s)

Garlic Clove

1 sachet

Ground Cumin

10 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 sachet

Pasanda Style Seasoning

2 unit(s)

Chicken Fillet (skin-on)

1 sachet

Mango Chutney

200 grams

Broccoli Florets

Not included in your delivery

2 tbsp

Olive Oil

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2978 kJ
Energy (kcal)712 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate79 g
of which sugars31.0 g
Protein54 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Pan with Lid
Aluminum Foil
Garlic Press
Measuring Cups
Frying Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a saucepan on medium-high heat, add a knob of butter too (if you have some). Add the onion, cook until really soft, 8-10 mins. Stir regularly. Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots on a baking tray, drizzle with oil. Season with salt and pepper, set aside.


Put the yoghurt into a bowl and season with salt and pepper. Pull the mint leaves from their stalks and finely chop (discard the stalks). Peel the garlic cloves. Put one of the cloves into a square of foil with a drizzle of oil. Scrunch to enclose it. Grate the rest of the garlic (or use a garlic press). Roast the carrots on the top shelf of your oven until golden and tender, 20-30 mins. Halfway through cooking, turn the carrots and add the garlic parcel and broccoli florets (drizzle the broc with oil) to the tray for the final 10-12 mins.


Add the grated garlic to the softened onion along with the ground cumin, stir and cook for 1 minute. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion, bring to the boil. Stir in the chicken stock paste and bulgur wheat, bring back up to the boil and simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave for 12-15 mins or until ready to serve.


Meanwhile heat a frying pan on medium-high heat (no oil). Put the pasanda seasoning in a bowl and add the oil (see ingredients for amount). Season with salt and pepper. Add the chicken to the bowl and use your hands to coat the chicken in the spice. IMPORTANT: Wash your hands after handling raw meat.


Once the pan is hot, lay the chicken in the pan skin-side down and fry until golden brown, 4-5 mins. Turn the chicken and cook for another 3-4 mins. Pop the chicken on the tray next to the carrots and roast until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Wash your hands after handling raw chicken. Once cooked, add the mango chutney to the chicken. Turn to coat the chicken in the chutney. Set the tray aside.


Once cooked, remove the carrots from the oven. Carefully remove the garlic from the parcel, roughly chop or mash with a fork. Stir the roasted garlic into the yoghurt. Stir half the mint into the bulgur wheat and season to taste with salt and pepper. Thinly slice the chicken on a board. Spoon the bulgur wheat into bowls and top with the chicken, broccoli and carrots. Spoon over any remaining chicken juices and the garlic yoghurt. Sprinkle over the remaining mint and enjoy!