Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 3 tablespoons oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 5–6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)
• 2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces
• 1/2 teaspoon freshly ground black pepper, divded
• 1/2 cup mild or medium-heat mango chutney
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 cup plain full- or low-fat Greek yogurt
• 1 1/2 teaspoons fresh orange juice
• 1/4 teaspoon curry powder
• 1/8 teaspoon kosher salt
• 3 tablespoons finely chopped cilantro or parsley leaves
• 3 tablespoons finely chopped roasted, salted cashews

Instructions

1. Arrange racks in upper and lower thirds of oven; preheat to 400°F.
2. If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
3. Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23–28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes.
4. Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
5. Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.