This is a dish you’re going to make all summer long.
This easy, delicious dish is all about the dressing – made simply in your food processor, but bursting with so much flavor.
This is thanks to a blend of mango chutney, sesame oil, Dijon mustard and fresh garlic.
Even better? The dressing serves double duty as the marinade, making this a dish that is as easy as it is beautiful and satisfying!
Swap the vegetables shown here for your favorites, or use any protein you like in place of the chicken.
Chicken with Mango Sesame Dressing:
- 3/4 cup olive oil
- 3/4 cup mango chutney
- 1/4 cup + 2 tablespoons rice wine vinegar
- 3 whole garlic cloves
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 – 2 red onions, cut into 1/2” rounds
- 2 – 3 baby bok choy, outer leaves removed and cut in half lengthwise
- 2 – 3 large orange bell peppers, cut into wide strips
- 1 1/2 pounds boneless chicken breasts
Place the oil, chutney, vinegar, garlic, soy sauce, sesame oil and mustard in a food processor – blend till smooth. Season to taste with salt and pepper.
Place the vegetables in one large bowl (or ziploc bag) and the chicken in another. Coat generously with the dressing and refrigerate for up to 2 hours (reserve the remaining dressing).
Pre-heat the grill to medium-high. Cook the vegetables and chicken till vegetables are nicely charred and softened, and chicken is cooked through.
Slice the chicken and arrange on a platter with the vegetables. Serve immediately, passing the reserved dressing.
