Chicken & Rice with Green Chutney

Step 1

Preheat the oven to 425°F. Pat the chicken dry with a paper towel. Arrange on a sheet tray. Drizzle with olive oil. Season with salt & pepper. Add your favorite seasonings like garlic powder, cumin, coriander & onion powder if you wish! Roast in the oven for 35-40 min, until fully cooked & crispy (internal temp should reach 165°F).

Step 2

While the chicken roasts, use a spoon or peeler to peel a knob of ginger.

Step 3

In the base of a blender, add rinsed cilantro, fresh mint, grated ginger & lime juice. Add a pinch of cumin & garlic powder if you have. Season with salt & add 1 ice cube plus a few tbsps of water per serving. Blend or purée until bright & smooth. You may need to stop & scrape the edges a few times before it comes together!

Step 4

As the chicken finishes up, prepare the rice according to package instructions. Remove the chicken from the oven once fully cooked. Serve over fluffy basmati rice & top with drizzled green chutney. Enjoy!