Name: Curried Chicken-Zucchini Noodle Bowl with Mango, Mint Raita & Cashews
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 cup cashews, roasted unsalted; 1.02 kg chicken breasts, boneless skinless; 1 small pkg fresh mint; 3 cloves garlic; 1 ½ lemons; 3 mangoes; 1 ½ cups plain Greek yogurt; 9 medium zucchini squash; black pepper; cayenne pepper; curry powder; extra virgin olive oil; salt

Curried Chicken-Zucchini Noodle Bowl with Mango, Mint Raita & CashewsCurried Chicken-Zucchini Noodle Bowl with Mango, Mint Raita & Cashews — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 cup cashews, roasted unsalted

1.02 kg chicken breasts, boneless skinless

1 small pkg fresh mint

3 cloves garlic

1 ½ lemons

3 mangoes

1 ½ cups plain Greek yogurt

9 medium zucchini squash

black pepper

cayenne pepper

curry powder

extra virgin olive oil

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Place spices in a small bowl and stir to combine the spice mix.

Trim zucchini and use a julienne (or regular) peeler to make noodles. Divide between two baking sheet pans, drizzle with oil, and season with half of the spice mix; toss to combine and spread out in an even layer. (Reserve remaining spice mix for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated), and bake, tossing halfway through, until zucchini is tender, 15-20 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with remaining spice mix (reserve bowl for later use).

Once the skillet is hot, add oil and swirl to coat the bottom; working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove chicken to a plate, loosely cover with aluminum foil, and set aside.

While the chicken is cooking, using a clean cutting board, peel and mince garlic; place in the reserved bowl.

Zest and juice lemons into the bowl with the garlic.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl along with yogurt and salt; stir to combine the raita and set aside.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; medium dice.

Roughly chop cashews.

Thinly slice chicken into strips.

To serve, divide the zucchini noodles, chicken, and mango between bowls; top with mint raita and cashews. Enjoy!

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