Make this quick and easy Chicken Mango Chutney with Quinoa, and enjoy a fast, meal with all the umami flavors you love. Sweet, tangy, and savory – this Indian-inspired dish can be a side or made as an entree. Try it today!
Prepare quinoa according to package directions.
Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper to taste.
Add to skillet and brown. Add onions and bell pepper and sauté until onions are soft and chicken is cooked through, about 3 minutes.
Add coconut, raisins, and chutney. Continue to sauté for 2 minutes. Stir in green onions. Cook until warmed through and serve over quinoa.
Our Chicken Mango Chutney with Quinoa is a sweet, sour and spicy mix of flavors, perfect for those who like a little tang with their chicken. True to its Southeastern roots, this chutney is also cooked with a bit of unsweetened coconut.
Starting with sautéing a bit of onion and bells pepper over medium-high heat, consider this recipe a cross between a savory side dish and an Asian stir fry.
With browned chicken chunks, vegetables, and our Success® Tri-Color Quinoa, this recipe can be enjoyed with a side salad or made in bulk for your next lunch prep.
Additionally, this chicken mango chutney gets an added crunch and boost of flavor with the addition of shredded unsweetened coconut, golden raisins, and chopped green onions.
Not sure what chutney to choose? For this recipe, we opt for a classic green mango chutney, which commonly uses unripe mangos, as they add more tang, which is required for an authentic chutney.