Mango Chutney Chicken with Roasted Carrots And Zucchini

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

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