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Indian-Style Chicken & Cheesy Naan
with Roasted Carrots & Pickled Mustard Seeds
35 minWellness at Blue Apron
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2 Servings
- Est. 800 Cals/serving
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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.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 2 Pieces Naan Bread
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2 cloves Garlic
- 1 Lime
- ¾ lb Carrots
- 2 oz Fontina Cheese
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2 Tbsps Savory Tomato Chutney
- 2 Tbsps Mayonnaise
- 1 Tbsp Sugar
- 1½ tsps Brown & Yellow Mustard Seeds
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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