Tag Archives: main dish

Poultry

Curried Mango Chutney Chicken {Dairy-Free & Refined Sugar-Free}

Scroll down for the delicious Curried Mango Chutney Chicken recipe.

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A lot has happened since my big move:

I settled into a new apartment.

Set up my new kitchen (the most important room in the house, obviously).

Bought my very first new car (which I treat like a newborn baby).

Explored my new neighborhood.

Celebrated my 22nd birthday.  I stuffed my face like mad with a delicious meal (thanks Trav) and a massive piece of carrot cake (Thanks Justine for treating and helping – without you I probably would have died from a food coma).

(Yeah, I know you want in on that.)

I started a new job…and I can watch the sunset over the Hollywood sign like THIS every evening from my office:

Oh, look! This piece of paradise is within walking distance from me:

Needless to say, as an east coast girl, none of this feels like real life. It still has not hit me that I actually live here and that I can call this beautiful place home. (Don’t worry M&D, home will always be home 🙂 )

My new kitchen is exponentially better than my college kitchen. There is fantastic lighting, enough counter space for more than one cutting board (this is huge), and no more mice! Oh, and the oven here actually stays on one temperature for more than five minutes at a time. Big steps, people.

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Now onto the recipe that you’re here for!

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

This Curried Mango Chutney Chicken recipe is SO delicious. The natural sweetness from fresh mango balances out the savory curry flavor in the chutney.

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

When the chicken and broccoli are tossed with the mango chutney, you’ll want to scarf everything down in one bite. I serve this dish brown rice to soak up the yummy sauce.

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

Leftovers are great the next day so feel free to double the recipe so you have lunch for the next couple of days.

 

Curried Mango Chutney Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Chutney:
  • 2 cups diced peeled ripe mango (about one large)
  • 1 cup finely chopped onion
  • ½ cup water
  • 2 Tablespoons brown sugar or coconut sugar
  • 1 Tablespoon curry powder
  • 1 Tablespoon lime juice
  • ½ teaspoon black pepper
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon salt
Chicken:
  • 1 teaspoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1lb boneless, skinless chicken breast, cut into 1in. pieces
  • ½ cup light coconut milk
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 to 2 teaspoons Thai fish sauce (if you don’t have this, you can whisk together 1 teaspoon soy sauce with one squeeze of fresh lime juice as a good substitute)
  • 4 cups broccoli florets
  • Brown rice for serving
Instructions
  1. For the chutney, combine the first 9 ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally. As everything begins to soften, break down any larger pieces of mango with your spoon. The chutney is done when most of the liquid evaporates and the mixture is thick. Turn off the heat and cover with a lid to keep warm.
  2. To make the chicken, heat the olive oil in a large nonstick pan over medium-high heat. Add the chicken, then the garlic and saute for 5 minutes. Add the coconut milk, sugar, salt, and Thai fish sauce, stirring everything together. Bring to a simmer. Add the broccoli and cover the pan, cooking for about 5-6 minutes or until the broccoli is crisp-tender. Stir the chutney into the chicken/broccoli mixture and toss well to combine. Serve immediately over brown rice.
Notes
Recipe adapted from: Cooking Light
 

Pin this recipe for later:

Mango Chutney Chicken Recipe // www.littlechefbigappetite.com

Vegetarian Meals

Black Bean and Sweet Potato Enchiladas

Tomorrow is moving day.

My bags are not even packed. I am trying to squeeze every last item from my room into one of four massive suitcases. I probably won’t be packed until it’s ten minutes past the time I am supposed to leave for the airport.  That’s how these things usually work, don’t they?

Today I said my goodbyes “See you soon“‘s. I had my favorite take-out one last time. I went on one last walk with my buddy, Diesel:

(He totally doesn’t understand that I am leaving. Nor does he understand the concept of posing for a picture…even when bribed with treats).

Next time you hear from me I will be in sunny Los Angeles in a new apartment. I’ll be trying my best to make time for the kitchen after my busy work days.

But for now, I bring you one last meal from my favorite kitchen (home, of course!).

Yummy yummy black bean and sweet potato enchiladas!

Black Bean and Sweet Potato Enchiladas Recipe

I know everything about this dish screams healthy, but trust me, it DOESN’T disappoint. The flavors mixed together are delicious, and even the leftovers taste great, too.

Black Bean and Sweet Potato Enchiladas Recipe

This is a meal that is good to cook with another person (if you can) because you end up using a bunch of different dishes and kitchen appliances. That said, it still is simple enough and WORTH IT.

Black Bean and Sweet Potato Enchiladas Recipe

I served this with grilled corn. Perfect dish for summer.

Bon appetit, my friends! See you in California!

 

Black Bean and Sweet Potato Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 28 oz. can whole peeled tomatoes
  • 2 teaspoons chili powder
  • 1 large onion, chopped and divided
  • 3 Tablespoons vegetable oil, divided
  • Salt and pepper
  • 2 gloves garlic, chopped
  • 15.5oz can black beans, rinsed
  • 1 medium sweet potato, peeled and coarsely grated
  • 2 teaspoons dried oregano
  • 1 cup cheddar cheese (more if you like)
  • 5 8in whole wheat tortillas
  • 2 scallions, thinly sliced
Instructions
  1. Heat your oven to 450 degrees. In a blender, puree the tomatoes, chili powder, half the onion, 1T of the oil, ½t of salt, ¼t of pepper until smooth.
  2. Heat 1T of the remaining oil in a large skillet over medium heat. Add the rest of the onion and the garlic. Cook for 2-3 minutes, until soft. Add the black beans, sweet potato, oregano, and ¼t each of salt and pepper. Cook, stirring often, until the sweet potatoes are tender (about 6 minutes).
  3. Transfer the mixture to a large bowl to let cool. Stir in half the cheddar.
  4. Spread 1 cup of the tomato mixture at the bottom of a 9x13 baking dish. Roll the bean mixture in the tortillas (I did about ⅔ cup in each) and place the rolls seam-side down in the baking dish.
  5. Top with some of the remaining sauce (to taste). Sprinkle with the rest of the cheese. Bake on the top rack of the oven until the cheese begins to brown (12-15 minutes).
  6. Sprinkle with the scallions and serve.

Poultry

Parmesan-Crusted Chicken Tenders

Yesterday I was starving. All. Day.

Do you ever have those days? When you just can’t stop eating? I hate it.

Okay, I secretly love it.

I ate a big breakfast (my usual eggs and whole grain toast) and a big lunch (turkey sandwich and a greek yogurt) and snacked throughout the day. A lot of snacking. And by the time I got home at 5PM I was hungry again!

I knew I had to make dinner – fast – or I was going to start gnawing my arm off. I decided to make one of my favorite fast and easy dishes that I often make during the school year.  These parmesan-crusted chicken tenders are SO easy, require very few ingredients and are ready in no time.

It’s healthy too – you bake it rather than fry it.  I KNOW, I know, baked chicken is dry, right? Yeah, usually it is, but this dish really isn’t. The parm and breadcrumbs add a really yummy crust and the tenders are cooked just right. Trust me. It’s good.

Really simply, you just cut up some  boneless chicken breasts, coat it in some olive oil and thyme (I used dried here because I didn’t have any fresh on hand and it was fine – again, this is something you can make FAST and dried thyme is fine in a pinch).

Then, you dip each piece of chicken into the breadcrumb + parm mixture. Are you seeing how simple this is?

Lay the pieces onto a lightly greased baking dish. (So close to being done! So easy, right?)

Throw it in the oven for about 15 minutes until it looks like THIS:

Parmesan-Crusted Chicken Tenders Recipe

Done!

MMMmmm! Food! Food! Eat! Eat!

I ate this chicken (no – not all of it, silly!) with glazed carrots (recipe to follow) and it was such a healthy, delicious, and quick meal.  Needless to say, I definitely was not hungry afterwards…

I may have had a cookie later.

I may have had two.

I may have…okay, I just had two…

maybe.

 

Parmesan-Crusted Chicken Tenders
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb chicken breast cut into strips
  • 4 T extra-virgin olive oil
  • 1 t. dried thyme (fresh is best, but dried is fine in a pinch)
  • ⅓ c. whole wheat breadcrumbs
  • ⅓ c. grated Parmesan
  • Course Salt and ground pepper
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. On one plate spread the oil and thyme. Season the chicken with salt and pepper and place on the plate of oil.
  2. On another plate (or bowl) combine the breadcrumbs and the Parmesan. Using a fork or tongs, coat the chicken tenders in the breadcrumb mixture.
  3. Place the tenders onto a lightly greased 9 x 13 baking dish. Drizzle a little olive oil on each piece and place in top rack of the oven. Cook for about 15 minutes (or until each piece is cooked through and the top crust is a golden brown).
  4. Be careful not to overcook because no one likes overcooked, dried chicken!
Notes
*Recipe adapted from Serious Eats