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Roasted Indian-Spiced Chicken

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By Betty Crocker Kitchens
Updated Oct 8, 2010
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The herbs and spices lend a somewhat exotic flavor to this Indian-spiced chicken dish that's ready in 30 minutes. The chutney adds a sweet and sour flavor.

Roasted Indian-Spiced Chicken

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1 tablespoon grated gingerroot
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup mango chutney

Instructions

  • Step 
    1
    Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
  • Step 
    2
    Rub gingerroot on chicken, then coat chicken with spice mixture.
  • Step 
    3
    Spray 10-inch skillet with cooking spray; heat over medium heat. Add chicken; cook 2 to 3 minutes, turning once, until browned. Place chicken on cookie sheet.
  • Step 
    4
    Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Step 
    5
    Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).

Nutrition

210 Calories
5g Total Fat
32g Protein
11g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
390mg
16%
Potassium
320mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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