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
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
-
Step1Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
-
Step2Rub gingerroot on chicken, then coat chicken with spice mixture.
-
Step3Spray 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.
-
Step4Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
-
Step5Serve 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
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