Roasted Indian-Spiced Chicken

Roasted Indian-Spiced Chicken

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.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  1. Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
  2. Rub gingerroot on chicken, then coat chicken with spice mixture.
  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.
  4. Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  5. Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 390mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 10g),
  • Protein 32g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.