Indian-Style Chicken & Cheesy Naan with Roasted Carrots & Pickled Mustard Seeds

Indian-Style Chicken & Cheesy Naan

with Roasted Carrots & Pickled Mustard Seeds

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Here, chicken is marinated and roasted in a vibrant combination of creamy mayo and tomato chutney (a savory, Indian-style condiment made with tomatoes, tamarind, and more), then served with pieces of crispy toasted naan topped with punchy garlic and melty fontina cheese. A hearty side of carrots—tossed with quick-pickled mustard seeds—lends pleasantly sweet and piquant flavor to the dish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Marinate the chicken:
1 Marinate the chicken:

Preheat the oven to 450°F. In a large bowl, combine the tomato chutney and mayonnaise. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the lime. Grate the cheese on the large side of a box grater. Peel and finely chop 2 cloves of garlic. Place the grated cheese and chopped garlic in a bowl; stir to thoroughly combine. 

Roast the chicken & carrots:
3 Roast the chicken & carrots:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the marinated chicken on the other side of the sheet pan (letting any excess marinade drip off). Bake 19 to 21 minutes, or until the carrots are tender when pierced with a fork and the chicken is browned and cooked through.* Remove from the oven. 

* An instant-read thermometer should read 165°F. 

Pickle the mustard seeds:
4 Pickle the mustard seeds:

Meanwhile, in a small pot, combine the mustard seeds, sugar, the juice of 2 lime wedges, and 3 tablespoons of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Carefully transfer to a large heatproof bowl. 

Make the cheesy naan & serve your dish:
5 Make the cheesy naan & serve your dish:

Meanwhile, line a separate sheet pan with foil. Place the naan on the foil. Evenly top with the prepared cheese and garlic. Season with salt and pepper. Bake 7 to 9 minutes, or until heated through and the cheese is melted. Transfer to a cutting board and carefully cut into 4 equal-sized pieces. Transfer the roasted carrots to the bowl of pickled mustard seeds. Toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the cheesy naan and finished carrots. Serve the remaining lime wedges on the side. Enjoy! 

Tips from Home Chefs

Marinate the chicken:
1 Marinate the chicken:

Preheat the oven to 450°F. In a large bowl, combine the tomato chutney and mayonnaise. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the lime. Grate the cheese on the large side of a box grater. Peel and finely chop 2 cloves of garlic. Place the grated cheese and chopped garlic in a bowl; stir to thoroughly combine. 

Prepare the ingredients:
Roast the chicken & carrots:
3 Roast the chicken & carrots:

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the marinated chicken on the other side of the sheet pan (letting any excess marinade drip off). Bake 19 to 21 minutes, or until the carrots are tender when pierced with a fork and the chicken is browned and cooked through.* Remove from the oven. 

* An instant-read thermometer should read 165°F. 

4 Pickle the mustard seeds:

Meanwhile, in a small pot, combine the mustard seeds, sugar, the juice of 2 lime wedges, and 3 tablespoons of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Carefully transfer to a large heatproof bowl. 

Pickle the mustard seeds:
Make the cheesy naan & serve your dish:
5 Make the cheesy naan & serve your dish:

Meanwhile, line a separate sheet pan with foil. Place the naan on the foil. Evenly top with the prepared cheese and garlic. Season with salt and pepper. Bake 7 to 9 minutes, or until heated through and the cheese is melted. Transfer to a cutting board and carefully cut into 4 equal-sized pieces. Transfer the roasted carrots to the bowl of pickled mustard seeds. Toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the cheesy naan and finished carrots. Serve the remaining lime wedges on the side. Enjoy! 

Browse Steps
1 of 5