Protein Swap | Caribbean Smoky Mango Chicken
with Sweet Potato Mash & Caramelized Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
There’s a little blackened magic in every mouthful! An outer coating of warm spices and tropical mango chutney gives chicken a smoky and fruity finish. Serve them with a buttery sweet mash, and zucchini rounds caramelized until they’re good as gold.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Sweet potatoes
- 15ml Ginger paste
- 2 Heirloom zucchini
- 60g Mango chutney
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Total Fat
16 g
Saturated Fat
5 g
Sodium
1070 mg
Total Carb
71 g
Sugars
27 g
Protein
44 g
Fibre
10 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the sweet potatoes.
- Add the ginger and sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the zucchini
- Meanwhile, halve the zucchini lengthwise; cut crosswise on an angle.
- On a lined sheet pan, toss with ½ the mango chutney, a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 7 to 9 min., until browned and tender.
Cook & coat the pork
- Meanwhile, pat the pork dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Add the remaining mango chutney and 2 tbsp water (double for 4 portions).
- Cook, spooning the sauce over the pork, 1 to 2 min., until coated.
Plate your dish
- Divide the mash between your plates.
- Top with the zucchini and pork (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
